Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength

作者：Xuemin Wang, Xuemin Wang, Chaofan Guo, Jing Liu, Xianchao Feng, Xianchao Feng, Jiliang Zhang, Jianxin Cao, Xuejiao Wang, Xuejiao Wang, Tingting Feng · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110117 · 被引用次数：21 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Polysaccharides Composition and Applications