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Enhancing the stability and gel network of Pickering emulsions via pH and salt regulation: a study on CNF/EGCG

Fang Fang1, Zijing Tian1, Zhaoyizhu Guan1

  • 1School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.

Food Chemistry
|August 21, 2025
PubMed

Keywords:
Emulsion gelsEpigallocatechin gallateFormation mechanismRheological properties

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