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Whey protein cryogel particles enable tunable design of multiphase systems: from oleogels to structured emulsions

Federico Basso; Stella Plazzotta; Francesco Ciuffarin; Lara Manzocco; Sonia Calligaris
Food Hydrocolloids · Vol. 172 · pp. 111932 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-03-01
Publication Year2026
Volume172
Pages111932
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111932
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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