Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance

作者：An-Qi Bi, Xianbing Xu, Yu Guo, Ming Du, Cuiping Yu, Chao Wu · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.131349 · 被引用次数：94 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Polysaccharides Composition and Applications