Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability

作者：Jinghong Li, Jinghong Li, Ming‐Hui Zhao, Xinruo Wang, Yixuan Liao, Xiaohan Zhang, Huajiang Zhang, Hanyu Li, Huajiang Zhang · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112099 · 被引用次数：4 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Phytase and its Applications