Stabilization of oleogels using high internal-phase Pickering emulsions stabilized by myofibrillar proteins from large yellow croaker as a template: Effect of pH and transglutaminase

Food Chemistry 2026

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Authors: Zhongyang Ren, Qingqing Li, Min Lin, Yuan Zhao, Linfan Shi, Shuji Liu, Zhiyu Liu, WUYIN WENG

DOI: 10.1016/j.foodchem.2026.148348

Cited by: 2

References: 57

Fields of Study & Subjects

Food Chemistry and Fat Analysis Proteins in Food Systems Pickering emulsions and particle stabilization

References 57