Synergistic Effects of pH-Shifting and Ultrasonication on Interfacial Engineering of Soybean Lipophilic Protein: Toward Enhanced Emulsion Stability and Efficient Vitamin Co-delivery

Food and Bioprocess Technology 2026

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Authors: Xumei Feng, Lijia Li, Ying Liu, Yang Li, Fei Teng

DOI: 10.1007/s11947-026-04345-7

Cited by: 1

References: 54

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Pickering emulsions and particle stabilization

References 54