Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads

作者：Yi Tu, Xinxia Zhang, Li Wang · 发表于：Journal of Cereal Science · 年份：2023 · DOI：10.1016/j.jcs.2023.103711 · 被引用次数：20 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Food Chemistry and Fat Analysis