Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin

作者：Kaiyang Zhu, Ji Ma, Hafiz Muhammad Mubeen, Ting Zhang, Hongjie Lei, Wenge Zhao, Huaide Xu, Mei Li · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111167 · 被引用次数：18 · 研究领域：Biochemical and biochemical processes、Proteins in Food Systems、Food Chemistry and Fat Analysis