<scp>TGase</scp>‐induced crosslinking of mulberry leaf protein particles as stabilizer of high‐internal‐phase Pickering emulsions: characterization and stability
TGase-induced crosslinking enhances both the emulsifying activity and stability of MLP emulsions. © 2025 Society of Chemical Industry.
Authors
- Peng Han (ORCID: https://orcid.org/0000-0002-5092-8371)
- Mingjia Zhi (ORCID: https://orcid.org/0000-0002-4291-0809)
- Zeyuan Deng (ORCID: https://orcid.org/0000-0001-5650-1507)
- Bing Zhang
- Yanfang Yu (ORCID: https://orcid.org/0000-0002-6564-5235)
- Yingshan Xie
Institutions
- Nanchang University (CN)
- State Key Laboratory of Food Science and Technology (CN)
- University of California, Davis (US)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-03-01
- DOI
- https://doi.org/10.1002/jsfa.14196
- Citations
- 3
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 3.49
Funders
- National Natural Science Foundation of China