Physicochemical attributes and stabilization mechanism of emulsions stabilized by microfluidized soybean by-products

Food Structure 2026

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Authors: J. N. Liu, Jia Liu, Qiaomei Wang, Qiaomei Wang, Luyao Shi, Lu Han, Zaifei Zheng, Peng Wang, Ahmed S.M. Saleh, Daozi Deng, Zhigang XIAO, He Liu
+1 more Chunfang Ma
DOI: 10.1016/j.foostr.2026.100500
Cited by: 0
References: 48

Fields of Study & Subjects

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

Publication details

Journal / source
Food Structure
Volume
47
Pages
100500–100500
Publication date
1 January 2026
Language
EN