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

作者：Qiaoli Zhao, Liuping Fan, Yuanfa Liu, Jinwei Li · 发表于：Food Hydrocolloids · 年份：2022 · DOI：10.1016/j.foodhyd.2022.108133 · 被引用次数：129 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems