W1/O/W2 emulsion gels stabilized by genipin-crosslinked chitosan/protein conjugates: Unveiling the impact of protein structure on their hierarchical microstructure, rheology, and controlled release of phycocyanin and astaxanthin

Food Chemistry 2026

View at publisher

Authors: Jiao Yu, Ya Zhao, Li Li, Mohammad Molaveisi, Qilong Shi

DOI: 10.1016/j.foodchem.2026.148236

Cited by: 3

References: 62

Fields of Study & Subjects

Proteins in Food Systems Nanocomposite Films for Food Packaging Microencapsulation and Drying Processes

References 62