Improving functional and interfacial performance of whey protein by pH shift combined with enzymatic glycosylation modification and its effect on high internal phase emulsions

Innovative Food Science & Emerging Technologies 2026

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Authors: Luodi Xu, Peizhu Liu, Yanjun Li, Olayemi Eyituoyo Dudu, Yiping Luo, Jinju Cheng, Yujun Jiang

DOI: 10.1016/j.ifset.2026.104491

Cited by: 3

References: 65

Fields of Study & Subjects

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

References 65