Emulsion gels stabilized by freshwater fish-lotus seed dual-protein complexes: Rheological properties, microstructure, and stability

Food Chemistry 2026

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Authors: Jianhui Wang, Zihan Wang (3129810), Y. S. Li, Miao Liu, Lihua Huang, Panxianzhi Ni, Yongjian Cai

DOI: 10.1016/j.foodchem.2026.149958

Cited by: 1

References: 50

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Calcium Carbonate Crystallization and Inhibition

References 50