Dynamic ultra-high pressure modified soy protein isolate: Mechanism on the stabilization of high internal phase emulsions and its application as pork sausages

Food Chemistry 2026

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Authors: Cuiying Ma, Chen Wang, Xu-mei Wang, Jun Liu, Zong-Cai Tu, Yan‐hong Shao

DOI: 10.1016/j.foodchem.2026.149028

Cited by: 3

References: 65

Fields of Study & Subjects

Proteins in Food Systems Meat and Animal Product Quality Microencapsulation and Drying Processes

References 65