Effects of ohmic heating treatment on whey protein fibrils part 1: Influence of heat treatment under moderate electric field conditions on the formation, structural characteristics, and Pickering emulsion stability of whey protein fibrils

Food Hydrocolloids 2026

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Authors: Ruichi Guo, Xiangyu Du, Liqi Wang, Na Zhang, Weining Wang, Dianyu Yu

DOI: 10.1016/j.foodhyd.2026.112535

Cited by: 2

References: 54

Fields of Study & Subjects

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

References 54