Electrochemical oxidation enabled preparation of bovine serum albumin-chlorogenic acid conjugates at selected pH values: Impacts on interfacial behavior and β-carotene emulsion stabilization

Innovative Food Science & Emerging Technologies 2026

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Authors: Zhenzhao Weng, Jinqu Wen, Jinshun Ye, Yuting Li

DOI: 10.1016/j.ifset.2026.104551

Cited by: 0

References: 59

Fields of Study & Subjects

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

References 59