pH-responsive emulsification and stability of high internal phase emulsions stabilized by octenyl succinic acid soy hull polysaccharides ester

Food Chemistry 2026

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Authors: Liwen Xin, Liwen Xin, Shengnan Wang, Shujie Shi, He Liu, He Liu

DOI: 10.1016/j.foodchem.2026.148602

Cited by: 6

References: 60

Fields of Study & Subjects

Pickering emulsions and particle stabilization Proteins in Food Systems Microencapsulation and Drying Processes

References 60