Oleogel-based Pickering emulsions stabilized by pea protein isolate aggregates with different morphologies: Curcumin protection and microencapsulation

作者：Zihao Wei, Qi Zhou, Qingqing Liu, Yujin Li · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143108 · 被引用次数：30 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Pickering emulsions and particle stabilization