Oil‐type modulation of the interfacial adsorption behavior of flavonoid‐modified walnut protein hydrolysates to improve the storage stability of high internal phase Pickering emulsions
Our results demonstrated that the interfacial structure of WPH-flavonoid complexes play a major role in the emulsion stabilization efficiency, followed by the type of oil. © 2024 Society of Chemical Industry.
Authors
- Bei Jin (ORCID: https://orcid.org/0000-0001-8074-9297)
- Song Zeng (ORCID: https://orcid.org/0000-0001-7009-6296)
- Jiayao Tang
- Jianhua Lv (ORCID: https://orcid.org/0009-0003-2706-5613)
- Ziyin Yang (ORCID: https://orcid.org/0000-0003-3112-3479)
Institutions
- Lingnan Normal University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-12
- DOI
- https://doi.org/10.1002/jsfa.14081
- Citations
- 2
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.70
Funders
- Basic and Applied Basic Research Foundation of Guangdong Province