Fabrication of oil-in-water high internal phase emulsions with enhanced antioxidative properties by modified starch/polyphenol mixtures: Effect of EGCG concentration, NaCl concentration, and temperature

作者：Lidan Pan, Zimei Li, Jiayi Liu, Tenglong Geng, Xiaorui Liu, Dong Die, Li Guo, Chao Yuan, Bo Cui, Haiyan Liu · 发表于：International Journal of Biological Macromolecules · 年份：2025 · DOI：10.1016/j.ijbiomac.2025.139585 · 被引用次数：14 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems、Edible Oils Quality and Analysis