Fabrication and Mechanism of Pickering Emulsions Stability over a Broad pH Range Using Tartary Buckwheat Protein-Sodium Alginate Composite Particles.

Foods · 2025 · PMC12524298 · PMID 41097597

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an increasing trendno p-value reported

Therefore, the thermal denaturation temperature of the TBP–SA complex shows an increasing trend, indicating superior applicability in thermally processed food emulsions. 3.5.

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