Effect of WPI/Tween 80 mixed emulsifiers on physicochemical stability of ginsenosides nanoemulsions

作者：Tao Yang, Chang Liu, Chang Liu, Yan Zheng, Kexin Li, Jianguo Liu, Kexin Li, Jianguo Liu, Jianguo Liu, Yaowei Liu, Peng Zhou · 发表于：Food Bioscience · 年份：2023 · DOI：10.1016/j.fbio.2023.102519 · 被引用次数：26 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Polysaccharides and Plant Cell Walls