Egg white protein-polyphenol-pullulan complexes: Structural characterization and application in high freeze-thaw stability high internal phase emulsions

Food Chemistry 2026

View at publisher

Authors: Jiahui Bi, Lan Liu, Xin Gao, Fuming Yang, Yujie Chi, Yuan Chi

DOI: 10.1016/j.foodchem.2026.149026

Cited by: 2

References: 49

Fields of Study & Subjects

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

References 49