High internal phase emulsions stabilized by pulse proteins and their complexes with pectin: relating 2D interfacial rheology to 3D bulk rheology

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Publication date: March 2026

Source: Food Hydrocolloids, Volume 172, Part 2

Author(s): Xingfa Ma, Mehdi Habibi, Leonard M.C. Sagis

​Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Xingfa Ma, Mehdi Habibi, Leonard M.C. Sagis Read More

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