A novel bigel type featured as O1/W/O2 microstructure achieved by whey protein aggregates as dual-interfaces mediator: Enabling dual functions in low-fat cream cheese simulation and co-delivery of pterostilbene/gallic acid

Food Chemistry 2026 Open access

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Authors: Qiuya Ji, Kai Ye, Ran Meng, Sijie Wu, Ran Feng, Bao Zhang

DOI: 10.1016/j.foodchem.2026.148853

Cited by: 0

References: 66

Fields of Study & Subjects

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

References 66