Structural characterization, Function, and Mechanism in Enhancing WPI Emulsion of Blackcurrant Polysaccharides: From Macroscopic Emulsion Stability to Molecular-Level Interactions by Experiments and Simulations

Name: Structural characterization, Function, and Mechanism in Enhancing WPI Emulsion of Blackcurrant Polysaccharides: From Macroscopic Emulsion Stability to Molecular-Level Interactions by Experiments and Simulations
Creator: peng Guo
Published: 2025-10-23T08:16:12.795Z
Keywords: Colloid, Food Additive

Guo, peng

doi:10.17632/rj9tfpbgpn.1

Structural characterization, Function, and Mechanism in Enhancing WPI Emulsion of Blackcurrant Polysaccharides: From Macroscopic Emulsion Stability to Molecular-Level Interactions by Experiments and Simulations

Published: 23 October 2025| Version 1 | DOI: 10.17632/rj9tfpbgpn.1

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peng Guo

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Structural characterization, Function, and Mechanism in Enhancing WPI Emulsion of Blackcurrant Polysaccharides: From Macroscopic Emulsion Stability to Molecular-Level Interactions by Experiments and Simulations

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