Optimal integration of lignin nanoparticles and whey protein distinctively stabilizes high internal phase pickering emulsions for multiple environmental resistances

Food Chemistry 2026

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Authors: Guilan Zhao, Qian Zhang, Yongtai Wang, Yongtai Wang, Xiaojie Gao, Fei Huang, J Z Liu, Hao Peng, Chunxiang Fu, Yan Wang, Yuxuan Wang, Liangcai Peng
DOI: 10.1016/j.foodchem.2026.148452
Cited by: 2
References: 46

Fields of Study & Subjects

Lignin and Wood Chemistry Pickering emulsions and particle stabilization Proteins in Food Systems

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
508
Issue
Pt B
Pages
148452–148452
Publication date
15 February 2026
Language
EN