In situ encapsulation of anthocyanin within soybean protein isolate chains driven by pH for detecting the freshness of food

作者：Leping Li, Zhihang Xu, Huijie Yang, Weiguang Zhao, Yehan Tao, Jie Lu, Xiaodong Xia, Mingqian Tan, Jian Du, Haisong Wang · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.104688 · 被引用次数：19 · 研究领域：Nanocomposite Films for Food Packaging、Olfactory and Sensory Function Studies、Advanced Chemical Sensor Technologies