Emulsion co-stabilized with high methoxyl pectin and myofibrillar protein: Used to enhance the application in emulsified gel

作者：Yu Han, Jian Zhang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143359 · 被引用次数：28 · 研究领域：Proteins in Food Systems、Food composition and properties、Pickering emulsions and particle stabilization