Enhancing composite emulsion stability through electrostatic modulation of polysaccharides-whey protein isolate interactions for probiotic encapsulation.
This study investigates how electrostatic interactions between whey protein isolate (WPI) and polysaccharides (konjac glucomannan, guar gum, pectin, sodium alginate, chitosan) affect the stability and encapsulation of high-internal-phase emulsions (HIPEs, oil fraction >74%), revealing charge-driven structural and netwo...