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Effects of ohmic heating treatment on whey protein fibrils part 1: Influence of heat treatment under moderate electric field conditions on the formation, structural characteristics, and Pickering emulsion stability of whey protein fibrils

Ruichi Guo; Xiangyu Du; Liqi Wang; Na Zhang; Weining Wang; Dianyu Yu
Food Hydrocolloids · Vol. 175 · pp. 112535 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-06-01
Publication Year2026
Volume175
Pages112535
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112535
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
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