Unravelling the role of pueraria nanofiber in emulsion formation and potential in stabilizing emulsion gels: A focus on structural-physicochemical properties

Food Chemistry 2026

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Authors: F. Fang, Jiang Zhou, Xiangzhou Chen, Jingzai Tan, Lihua Huang, Yongjian Cai

DOI: 10.1016/j.foodchem.2026.147876

Cited by: 2

References: 42

Fields of Study & Subjects

Advanced Cellulose Research Studies Proteins in Food Systems Pickering emulsions and particle stabilization

References 42