Phosphorylated eggshell membrane peptides and proanthocyanidin aggregates could be used as emulsion stabilizers: Structural characterization, molecular interactions, and applications in emulsion products

Bookmark (0)
Please login to bookmark Close

Publication date: December 2025

Source: Food Research International, Volume 221, Part 4

Author(s): Weiyi Ma, Jingbo Liu, Metta Cita Andriani, Shengrong Dang, Chenman Li, Qi Yang, Ting Zhang, Siwen Lyu

Publication date: December 2025Source: Food Research International, Volume 221, Part 4Author(s): Weiyi Ma, Jingbo Liu, Metta Cita Andriani, Shengrong Dang, Chenman Li, Qi Yang, Ting Zhang, Siwen Lyu Read More