Reinforcement of heat-set whey protein gels using whey protein nanofibers: Impact of nanofiber morphology and pH values

作者：Huan Liu, Chaoran Liu, David Julian McClements, Xingfeng Xu, Xingfeng Xu, Congjing Bai, Qingjie Sun, Feiran Xu, Lei Dai · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.109954 · 被引用次数：30 · 研究领域：Proteins in Food Systems、Electrospun Nanofibers in Biomedical Applications、Pickering emulsions and particle stabilization