High internal phase emulsions stabilized by milk protein-arabinoxylan-quercetin ternary complex: Enhanced environmental stability and fat digestive property (Milk protein-AX-Q complex-stabilized HIPEs: Stability and digestion)

Journal of Food Engineering 2026

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Authors: Xuenan Gao, Peizhu Liu, Sirong Li, Olayemi Eyituoyo Dudu, Yanjun Li, Yan Li, Hongfang Yang, Jinju Cheng, Tingsheng Yan

DOI: 10.1016/j.jfoodeng.2026.112997

Cited by: 4

References: 94

Fields of Study & Subjects

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

References 94