Synergistic modification of whey protein concentrate by high-pressure homogenization and enzymatic glycosylation: conjugate formation and stabilization of high internal phase emulsions

Food Chemistry 2026

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Authors: Peizhu Liu, Xuenan Gao, Olayemi Eyituoyo Dudu, Luodi Xu, Wentao Liu, Jinju Cheng, Tingsheng Yan

DOI: 10.1016/j.foodchem.2026.148083

Cited by: 3

References: 92

Fields of Study & Subjects

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

References 92