Synthesis of a novel starch-based emulsion gel with remarkable low-temperature stability via esterification, ozone-oxidation and ion induction

作者：Meng Du, Yixiao Chen, Lei Chen, Zia‐ud Din, Xi Chen, Yuehui Wang, Guozhen Wang, Lijie Zhu, Wenping Ding · 发表于：Carbohydrate Polymers · 年份：2024 · DOI：10.1016/j.carbpol.2024.123165 · 被引用次数：14 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Food composition and properties