Effects of synchronous intermissive multi-ultrasound and esterification dual modification on functionalities of starch and its emulsion stabilization ability

作者：Huijing Chen, Yaoyao Su, Huiying Li, Zhirong Wang, Jianquan Kan · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139412 · 被引用次数：10 · 研究领域：Food composition and properties、Proteins in Food Systems、Microencapsulation and Drying Processes