article · Innovative Food Science & Emerging Technologies

Improving functional and interfacial performance of whey protein by pH shift combined with enzymatic glycosylation modification and its effect on high internal phase emulsions

Luodi Xu
Yanjun Li
Peizhu Liu
Olayemi Eyituoyo Dudu
Jinju Cheng
Yiping Luo
Yujun Jiang

20261 citationBells University of Technology

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Research topics

Proteins in Food Systems
Pickering emulsions and particle stabilization
Microencapsulation and Drying Processes

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DOI: 10.1016/j.ifset.2026.104491

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