Impact of high intensity ultrasonication on stability of k-carrageenan and soy lecithin emulsions: aqueous phase mobility, particle size and microstructural study

Food Hydrocolloids 2026

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Authors: Ukasha Arqam, Shoaib Younas, Caiyun Liu, Xin Wang, Longfei Feng, Tong Wan

DOI: 10.1016/j.foodhyd.2026.112520

Cited by: 3

References: 76

Fields of Study & Subjects

Proteins in Food Systems Edible Oils Quality and Analysis Seaweed-derived Bioactive Compounds

References 76