Synergistic stabilization of oil-in-water emulsion gels by pea protein isolate and cellulose nanocrystals: Effects of pH and application to 3D printing

作者：Ran Zhu, Jing Zhang, Zong Meng · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142480 · 被引用次数：14 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems、Food Chemistry and Fat Analysis