Elucidating stabilization mechanisms of myofibrillar protein-based emulsions via oil-water interfacial behavior analysis and its advances in food application

CHEN Yufeng, YANG Fangdong, HONG Qingyu, CHENG Weiwei, ZHENG Yadan, SHI Huiru, ZHOU Xuxia, DING Yuting, LIU Shulai

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 387-398.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 387-398. DOI: 10.13995/j.cnki.11-1802/ts.043181

Elucidating stabilization mechanisms of myofibrillar protein-based emulsions via oil-water interfacial behavior analysis and its advances in food application

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(1): 387-398 https://doi.org/10.13995/j.cnki.11-1802/ts.043181

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