Stability of whey protein isolate–chitosan Pickering emulsions and their application in mayonnaise

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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Bibliographic Details
Main Authors: Zhen Tian, Huaizhou Jin, Xiaoxiao Shang, Qifei Ma, Weihong Wang, Shangzhong Jin
Format: Article
Language:English
Published: Springer 2025-07-01
Series:Discover Food
Subjects:
Stability
Pickering emulsion
Optical tweezers
Mayonnaise
Online Access:https://doi.org/10.1007/s44187-025-00534-z
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