Stability of whey protein isolate–chitosan Pickering emulsions and their application in mayonnaise
Abstract The long-term stability of Pickering emulsions is crucial for their application in food systems. This study aimed to evaluate the stability degradation of oil-in-water (O/W) Pickering emulsions stabilized by whey protein isolate (WPI) and chitosan (CS), and to assess their applicability in...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-07-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00534-z |
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