Structural characterization, function, and mechanism in enhancing WPI emulsion of blackcurrant polysaccharides: From macroscopic emulsion stability to molecular-level interactions by experiments and simulations

Food Research International 2026

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Authors: Jingwen Bai, Peng Guo, Bing Yu, Yujia Guo, Siyang Wang, Xueying Bu, Yuqi Yang

DOI: 10.1016/j.foodres.2026.118990

Cited by: 2

References: 90

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides and Plant Cell Walls Food composition and properties

References 90