Study on the overall network structure and stability mechanism of food biomacromolecule based emulsion from the perspective of the interaction of interface and continuous

Food Chemistry 2026

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Authors: Xin Feng, Yong Yu, Xi Zheng, Hankun Zhu, Hongjie Dai, Mi Tang, Kangting Sun, Perpetual Ogechi Onyeaka, Liang Ma, Yuhao Zhang

DOI: 10.1016/j.foodchem.2026.148122

Cited by: 2

References: 49

Fields of Study & Subjects

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

References 49