High internal phase emulsions stabilized by Pleurotus eryngii protein modified via combined pulsed electric field, heat, and pH-shifting: Application as a fat substitute in meat patties.
- DOI
- 10.1016/j.foodchem.2026.151982
- Published
- 2026 Nov 5
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151982,
title = {High internal phase emulsions stabilized by Pleurotus eryngii protein modified via combined pulsed electric field, heat, and pH-shifting: Application as a fat substitute in meat patties.},
author = {Li K and Jiang Y and Jin L and Zhang L and Ren D and Cao J and Yun S and Li X and Li W and Yang Y and Feng C},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151982},
url = {https://doi.org/10.1016/j.foodchem.2026.151982}
}RIS
TY - JOUR TI - High internal phase emulsions stabilized by Pleurotus eryngii protein modified via combined pulsed electric field, heat, and pH-shifting: Application as a fat substitute in meat patties. AU - Li K AU - Jiang Y AU - Jin L AU - Zhang L AU - Ren D AU - Cao J AU - Yun S AU - Li X AU - Li W AU - Yang Y AU - Feng C PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151982 UR - https://doi.org/10.1016/j.foodchem.2026.151982 ER -
APA
K, L., Y, J., L, J., L, Z., D, R., J, C., S, Y., X, L., W, L., Y, Y., & C, F. (2026). High internal phase emulsions stabilized by Pleurotus eryngii protein modified via combined pulsed electric field, heat, and pH-shifting: Application as a fat substitute in meat patties.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151982
Source records
- pubmed · retrieved 2026-11-10T05:41:43.557Z