Improved physicochemical, interfacial and digestive properties of emulsions containing whey protein concentrate produced by ultrasound and enzymatic glycosylation with arabinoxylan

Food Chemistry 2026

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Authors: Yiye Wang, Tong Wang, Yu Wang, Olayemi Eyituoyo Dudu, Dianyu Yu, Jinju Cheng

DOI: 10.1016/j.foodchem.2026.148200

Cited by: 4

References: 67

Fields of Study & Subjects

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

References 67