Mechanistic insights into the interactions between wheat gluten and egg white foams: interfacial behavior, molecular interactions, and conformational remodeling

Food Hydrocolloids 2026

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Authors: Xiaoli Liu, Xiaoli Liu, Ruixuan Zhang, Haobo Jin, Haobo Jin, Xuan Yao, Jiaxuan Ma, Yumeng Shan, E. Zhao, Keshan Wang, Yuanyuan Liu, Yongguo Jin
DOI: 10.1016/j.foodhyd.2026.112451
Cited by: 4
References: 68

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Food composition and properties

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
175
Pages
112451–112451
Publication date
13 January 2026
Language
EN