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High internal phase emulsions co-stabilized by rutin and grass carp myofibrillar protein: Multi-scale mechanism

Xuehua Zhang1, Mengke Li1, Benguo Liu1

  • 1School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Food Research International (Ottawa, Ont.)
|November 4, 2025
PubMed

Keywords:
Grass carp myofibrillar proteinHigh internal phase emulsionInterfacial proteinMolecular dynamicsRutin

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