Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives

作者：Zhixiang Cai, Yue Wei, Aimin Shi, Jian Zhong, Pingfan Rao, Qiang Wang, Hongbin Zhang · 发表于：Advances in Colloid and Interface Science · 年份：2023 · DOI：10.1016/j.cis.2023.102863 · 被引用次数：219 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Pickering emulsions and particle stabilization