FFood Hydrocolloids3/19/2026pH-dependent self-assembly of egg white protein hydrolysates: Structural mechanisms, emulsion stabilization, and co-delivery of bioactive compoundsHui Zhang·Yajuan Li·Jiayi Liu·Leiyi Zhang·Ting Zhang·Shanglin Li·David Julian McClementsRead at Food HydrocolloidsTagsProteins in Food SystemsFood Science
