A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein

作者：Li Ren, Tiancong Song, Yulin Feng, Mengmeng Zhang, Huijuan Zhang, Huijuan Zhang, Jing Wang · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111228 · 被引用次数：27 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Food composition and properties