Does particle size matter for soy protein nanoparticles in the fabrication and lipolysis of pickering-like emulsions?

作者：Penghui Shen, Penghui Shen, Jinjin Wu, Mouming Zhao, Feibai Zhou · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110005 · 被引用次数：26 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Food Chemistry and Fat Analysis