Formation of protein-dextran conjugates to prepare nanoemulsions: Storage stability and interfacial behavior

作者：Ao Huang, Xinhua Liu, Jianmei Liu, Jianmei Liu, Jianmei Liu, Shunjing Luo, Jiangping Ye, Chengmei Liu · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.103906 · 被引用次数：14 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Polysaccharides Composition and Applications