Fabrication of low-fat mayonnaise via egg white protein fibril-stabilized emulsion gels: Enhanced interfacial adsorption and network support

Food Chemistry 2026

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Authors: Wanyi Dong, Mohamed Salama, Kazuhiro Isobe, Akihiro Handa, Xi Huang, Zhaoxia Cai

DOI: 10.1016/j.foodchem.2026.148542

Cited by: 1

References: 76

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Nanocomposite Films for Food Packaging

References 76