Work

Cellulose nanofiber and soy protein isolate synergistically enhance freeze–thaw, storage, and photostability of Pickering emulsions

Year: 2026

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2026.148439

Authors: Keting Chen, Jiawen Chen, Hao Wang, Shujun Zhang, Wen Yu, Jichuan Zhang, Jiaheng Zhang

Institutions: Harbin Institute of Technology, State Key Laboratory of Advanced Welding and Joining

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Guangdong Science and Technology Department, Science, Technology and Innovation Commission of Shenzhen Municipality

Awards: G133938611, G2711039656, G2774291978, G2881626776, G35008075, G3989897626

OpenAlex ID: W7128917949

FWCI: 6.114

Cites: 57

Cited by: 2

Related to: 10