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Peptide nanoparticles formed by shear depolymerisation and recombination of insoluble soy aggregates: Structural characterisation and interfacial properties

delete2025-11-15
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PRE
AI
X
Xinyu Zhang
P
Peng Yu
F
Fengying Xie *
DOI:10.1016/j.ifset.2025.104347delete
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Abstract

Abstract

En 中文
• SPNs featured nearly neutral wettability and enhanced flexibility. • SPNs embedded in the O/W interface, weakening the coalescence of oil droplets. • SPNs showed excellent interfacial performance, stabilizing emulsion systems. • SPNs with shear treatment can serve as effective interfacial stabilizers.

Journal

Innovative Food Science and Emerging Technologies cover
Innovative Food Science and Emerging Technologies
IF:
6.8
Papers:
3.7K
Citations:
1.8W

Organization

H
heilongjiang communications polytechnic
Scholars:
5
Papers: 5
Citations: 0
N
northeast agricultural university
Scholars:
5.0K
Papers: 1.3K
Citations: 1