Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties

作者：Raquel F.S. Gonçalves, Hualu Zhou, António A. Vicente, Ana C. Pinheiro, David Julian McClements · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.109721 · 被引用次数：66 · 研究领域：Food Chemistry and Fat Analysis、Proteins in Food Systems、Polysaccharides Composition and Applications