Whey protein isolate-tamarind seed gum complexes stabilized dysphagia friendly high internal phase emulsions: The effects of pH conditions and mass ratios

Wang, Zilong; Fan, Liuping; Yan, Xiaowei; Li, Jinwei

doi:10.1016/j.foodhyd.2024.110609

Food Hydrocolloids

2025

DOI: 10.1016/j.foodhyd.2024.110609

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Whey protein isolate-tamarind seed gum complexes stabilized dysphagia friendly high internal phase emulsions: The effects of pH conditions and mass ratios

Zilong Wang,

Liuping Fan,

Xiaowei Yan

et al.

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International Journal of Biological Macromolecules

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Synergistic modification of ovalbumin by pH-driven and metal-phenolic networks: Development of dysphagia friendly high internal phase Pickering emulsions

Wang,

Ma,

et al. 2025

International Journal of Biological Macromolecules

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Whey protein isolate-tamarind seed gum complexes stabilized dysphagia friendly high internal phase emulsions: The effects of pH conditions and mass ratios

Cited by 1 publication

References 57 publications

Synergistic modification of ovalbumin by pH-driven and metal-phenolic networks: Development of dysphagia friendly high internal phase Pickering emulsions

Synergistic modification of ovalbumin by pH-driven and metal-phenolic networks: Development of dysphagia friendly high internal phase Pickering emulsions

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