Effects of heat treatment on the characteristics of low-molecular-weight oyster peptides (LOPs) W1/O/W2 double emulsions: Physicochemical, interfacial, and rheological properties - Xiaolin Guo; Wanqi Chen; Wenhong Cao; Haisheng Lin; Zhongqin Chen; Jialong Gao; Guoping Zhu; Mingtang Tan; Ming Cheng; Huina Zheng (Food Chemistry, 2026)