Physically modification treatments improved high internal phase emulsions stabilized by walnut protein
Walnut protein (WP)-based emulsions are notable for their sustainability and biocompatibility. However, their emulsifying capability is often hindered by a densely packed structure. This study investigates the impact of physical modifications, specifically high-speed shearing, heat treatment, and ul...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003554 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|