High internal phase emulsion stabilized by casein-nanocellulose composite with the aid of ultrasound

Food Chemistry 2026

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Authors: Zhangyue Shen, Xiuqin Wang, Xianbing Xu, Shengjie Li, Yuanyuan Liu, Yugang Wang, Hairong Sun, Zhenhua Zhu, Jinfeng Pan

DOI: 10.1016/j.foodchem.2026.148259

Cited by: 0

References: 47

Fields of Study & Subjects

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

References 47