Cellulose nanofiber and soy protein isolate synergistically enhance freeze–thaw, storage, and photostability of Pickering emulsions

Food Chemistry 2026

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Authors: Keting Chen, Jiawen Chen, Hao Wang, Shujun Zhang, Wen Yu, Jichuan Zhang, Jiaheng Zhang, Jiaheng Zhang, Jiaheng Zhang

DOI: 10.1016/j.foodchem.2026.148439

Cited by: 2

References: 57

Fields of Study & Subjects

Advanced Cellulose Research Studies Pickering emulsions and particle stabilization Ionic liquids properties and applications

References 57