Effect of protein pH on acid-thermal induced fibrillation of soy protein: structural characteristics and application in high internal phase emulsions

Food Hydrocolloids 2026

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Authors: Xiaohan Hua, Wenjia Yan, Huilin Luan, Xin Jia, Lijun Yin

DOI: 10.1016/j.foodhyd.2026.112424

Cited by: 2

References: 61

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Microencapsulation and Drying Processes

References 61