International journal of biological macromolecules
Konjac glucomannan enhances the freeze-thaw stability of Pickering emulsions with different oil phases stabilized by double-induced whey protein isolate nanoparticles and influences their digestion characteristics.
Shenghua He, Xueli Gao, Jingyu Shi, Sanjiu Zhou, Yonghui Wang, Guanghui Li, Weiyun Guo, Jihong Huang
Published: 202610.1016/j.ijbiomac.2026.150389
Abstract
Firstly, the present study was conducted to characterize the freeze-thaw stability of Pickering emulsions (PEs) stabilized by double-induced whey protein isolation nanoparticles (DI-WPINPs), using corn oil, soybean oil, and flaxseed oil phases as dis…
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