Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate -chitosan: Preparation, characterization and stability.

As the amount of CS increased, its viscosity showed a trend of first increasing and then decreasing, indicating that the intramolecular structure formed by the electrostatic interaction between UP-CSPI and CS was denser than that formed between protein molecules, and the network structure formed by electrostatic interaction also hindered the shear to a certain extent [41] .

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