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High internal phase emulsion stabilized by casein-nanocellulose composite with the aid of ultrasound

Zhangyue Shen1, Xiuqin Wang1, Xianbing Xu1

  • 1National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China.

Food Chemistry
|February 5, 2026
PubMed

Keywords:
CaseinCellulose nanocrystalsHigh internal phase emulsionUltrasound

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