Pickering emulsion gels stabilised by ultrasound-treated PSE-like myofibrillar protein microgel particles for age-friendly dysphagia foods: The structural changes, stability and texture-modified gel properties

Food Chemistry 2026

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Authors: Linmeng Wang, Bingbing Cui, Ke Li, Jianan Yan, Haitao Wu, Yanhong Bai

DOI: 10.1016/j.foodchem.2026.149986

Cited by: 3

References: 37

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Hydrogels: synthesis properties applications

References 37