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Zhaoshuo Yu

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Open access Aug 2026

Enhanced oxidative stability of O/W Pickering emulsions based on whey protein nanogels.

Lipid oxidation severely limits the stability of food emulsions. This study aimed to improve the interfacial protection of whey protein emulsions by developing nanogel WPI based O/W Pickering emulsion (GWE). Emulsions stabilised by non-heated WPI (NWE) and heat-treated WPI (HWE) were prepared for comparison. Results sh...

Zhaoshuo Yu, R. Cama-Moncunill, J. Jacquier · 0 citations

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