High-pressure modified yeast protein for stabilizing high internal phase emulsions with nonlinear rheological behavior and lubrication property

Innovative Food Science & Emerging Technologies 2026

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Authors: Yanan Wang, Le Zeng, Tianxi Sun, Pengfei Sun, Hanyun Jiang, Guocheng Du, Jian Chen, Xiaojing Liu

DOI: 10.1016/j.ifset.2026.104579

Cited by: 1

References: 50

Fields of Study & Subjects

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

References 50