Exploring the impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene

作者：Jingbo Liu, Longxiang Li, Shanglin Li, Yongyao Su, Bipiao Feng, Lingzhu Zhao, Yajuan Li, Meng Yang, Ting Zhang, Zhiyang Du · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111250 · 被引用次数：21 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Food Chemistry and Fat Analysis