Formation mechanism and environmental stability of whey protein isolate-zein core-shell complex nanoparticles using the pH-shifting method

作者：Yang Wei, Xinyu Zhan, Lei Dai, Liang Zhang, Like Mao, Fang Yuan, Jinfang Liu, Yanxiang Gao · 发表于：LWT · 年份：2020 · DOI：10.1016/j.lwt.2020.110605 · 被引用次数：96 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Microencapsulation and Drying Processes