Interfacial properties and stabilization mechanism of Pickering emulsions stabilized by collagen-aloe-emodin-chitosan ternary complexes: application as a fat substitute in biscuits

Food Chemistry 2026

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Authors: Haiyuan Jiang, Guoyan Ren, Xiaoying Luo, Bin Zhang, Jinling Fan

DOI: 10.1016/j.foodchem.2026.149426

Cited by: 1

References: 57

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Collagen: Extraction and Characterization

References 57