pH-dependent interaction between Gallic acid and mung bean globulin amyloid fibrils: effects on interfacial behavior and emulsifying properties

Food Research International 2026

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Authors: Peng Jiang, Qingpeng Xu, Shu Zhang, Tianxin Fu, Yuhan Wang, Jingjing Diao, Zhijiang Li, Changyuan Wang

DOI: 10.1016/j.foodres.2026.119590

Cited by: 1

References: 49

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Polysaccharides Composition and Applications

References 49