pH-dependent self-assembly of egg white protein hydrolysates: Structural mechanisms, emulsion stabilization, and co-delivery of bioactive compounds

Food Hydrocolloids 2026

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Authors: Hui Zhang, Leiyi Zhang, Shanglin Li, Jiayi Liu, Ting Zhang, David Julian McClements, Yajuan Li

DOI: 10.1016/j.foodhyd.2026.112692

Cited by: 4

References: 41

Fields of Study & Subjects

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

References 41