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Ying-Ying Gu

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Sep 2026

Walnut and peanut protein microgel particles: production, characterization, and application in stabilizing emulsions and gels.

The functional differences between peanut protein (PPI) and walnut protein (WPC) in constructing microgel particles and the structure-property regulation mechanism in stabilizing emulsions and forming gels were investigated in this study. The results revealed that superior stability was exhibited by the high internal p...

Ying-Ying Gu, Zhi-Mo Jiang, Xiao-Jie Ma et al. · 0 citations

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