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Stabilization of high internal phase Pickering emulsions using sunflower lecithin-protein complexes: Characterization

Can Wang1, Lei Hao2, Yaping Bao1

  • 1Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Modern Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.

International Journal of Biological Macromolecules
|January 22, 2026
PubMed

Keywords:
Biological accessibilityHigh internal phase Pickering emulsionPhysical stabilitySodium caseinateSunflower lecithinWhey protein

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