Structure and tribology of κ-carrageenan gels filled with natural oil bodies

作者：Nan Yang, Younan Feng, Chunxia Su, Qian Wang, Yuemei Zhang, Yanhong Wei, Meng Zhao, Katsuyoshi Nishinari, Yapeng Fang · 发表于：Food Hydrocolloids · 年份：2020 · DOI：10.1016/j.foodhyd.2020.105945 · 被引用次数：71 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Microencapsulation and Drying Processes