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Zhi-Chang Qiu

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Review Oct 2026

Phospholipids as natural emulsifiers in foods and beverages: Structure, interfacial properties, and applications.

Lecithin is widely used in the food industry as a natural emulsifier, but its functional performance in foods and beverages is highly variable and strongly food-matrix dependent. This variability is mainly a result of the intrinsic molecular heterogeneity of industrial lecithin ingredients, and limited understanding of...

Zhi-Chang Qiu, Mahesh Kharat, Maxime Saffon et al. · 0 citations

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