High internal phase Pickering emulsions stabilized by pH-shifting modified egg white/pea protein isolate: Oral tribological evidence for fat replacement in whipped cream.
- DOI
- 10.1016/j.foodchem.2026.151692
- Published
- 2026 Oct 29
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151692,
title = {High internal phase Pickering emulsions stabilized by pH-shifting modified egg white/pea protein isolate: Oral tribological evidence for fat replacement in whipped cream.},
author = {Sheng C and Cui X and Han Y and Wang Y and Zhang R and Yan Z and Chen D and Liu J and Zhang T and Liu X},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151692},
url = {https://doi.org/10.1016/j.foodchem.2026.151692}
}RIS
TY - JOUR TI - High internal phase Pickering emulsions stabilized by pH-shifting modified egg white/pea protein isolate: Oral tribological evidence for fat replacement in whipped cream. AU - Sheng C AU - Cui X AU - Han Y AU - Wang Y AU - Zhang R AU - Yan Z AU - Chen D AU - Liu J AU - Zhang T AU - Liu X PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151692 UR - https://doi.org/10.1016/j.foodchem.2026.151692 ER -
APA
C, S., X, C., Y, H., Y, W., R, Z., Z, Y., D, C., J, L., T, Z., & X, L. (2026). High internal phase Pickering emulsions stabilized by pH-shifting modified egg white/pea protein isolate: Oral tribological evidence for fat replacement in whipped cream.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151692
Source records
- pubmed · retrieved 2026-11-10T20:02:36.630Z