Nanocellulose-chitosan nanocomplex stabilized pickering emulsions with extremely low internal phase: Stabilization mechanism and application in yogurt

作者：Hongjie Dai, Yuyuan Luo, Xi Zheng, Xiyue Hu, Hongxia Wang, Liang Ma, Hai Chen, Yuhao Zhang · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111088 · 被引用次数：17 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems、Polysaccharides Composition and Applications