Designing emulsified systems with soybean oil body membrane protein aggregate: Insights into chain bead-like structure, molecular interactions and interfacial behavior

Food Research International 2026

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Authors: Xiaoyu Li, Mengting Jia, Ikram Alouk, Hong Zhang, Duoxia Xu, Xuebing Xu

DOI: 10.1016/j.foodres.2026.118611

Cited by: 4

References: 58

Fields of Study & Subjects

Proteins in Food Systems Food Chemistry and Fat Analysis Pickering emulsions and particle stabilization

References 58