Adsorption mechanism of soy protein amyloid fibrils with different morphological structures at the interface of oil-in-water emulsion

作者：Jingwen Zhao, Baoyue Chang, Yigang Hu, Xiaoshuai Wang, Zichen Cao, Yan Zhang, Zejian Xu, Xiaonan Sui · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110899 · 被引用次数：87 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Pickering emulsions and particle stabilization