Investigating the stability and mechanism of a walnut protein isolate-ovalbumin dual-protein emulsion system: Insights from interfacial effects

Food Chemistry 2026

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Authors: Mengyu He, Jiaying Huo, Xinping Chang, Ying Gao, Shugang Li

DOI: 10.1016/j.foodchem.2026.149105

Cited by: 4

References: 46

Fields of Study & Subjects

Proteins in Food Systems Nuts composition and effects Food composition and properties

References 46