Emulsions stabilized by okra polysaccharides: Physicochemical, interfacial, and emulsification properties

作者：Yue Lv, Xiujuan Cai, Ting Xv, Hongxu Gao, Yuan Xv, Yuchao Gu, Dan Cheng, Mingyan Yan, Yinping Li · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110338 · 被引用次数：30 · 研究领域：Polysaccharides Composition and Applications、Proteins in Food Systems、Polysaccharides and Plant Cell Walls