Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification

作者：Xuelian Jing, Bifen Chen, Tongxun Liu, Yongjian Cai, Qiangzhong Zhao, Xinlun Deng, Mouming Zhao · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.132897 · 被引用次数：71 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems、Food Chemistry and Fat Analysis