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Structural characterization, function, and mechanism in enhancing WPI emulsion of blackcurrant polysaccharides: From macroscopic emulsion stability to molecular-level interactions by experiments and simulations

Jingwen Bai; Peng Guo; Bin Yu; Yujia Guo; Siyang Wang; Xueying Bu; Yu Yang
Food Research International · Vol. 233 · pp. 118990 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-06-01
Publication Year2026
Volume233
Pages118990
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.118990
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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