Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application

Food Hydrocolloids - Tập 135 - Trang 108133 - 2023
Qiaoli Zhao1, Liuping Fan1, Yuanfa Liu1, Jinwei Li1
1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Tài liệu tham khảo

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Food Hydrocolloids

Tập 135

108133

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