Work

Effect of Freeze‐Drying and Spray‐Drying on Emulsibility and Stability of Emulsions Stabilized by Covalent and Non‐Covalent Whey Protein–Dextran Complexes

Year: 2026

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.70913

Authors: Zhen Li, Hongyu Cao, Yifei Wu, Hongbo Li, Hongbo Li, Guilian Sun, Kewen Li, Shuwen Zhang, Hongjuan Li, Hongjuan Li, Jinghua Yu

Institutions: Tianjin University of Science and Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W7128407982

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Cites: 49

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