Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior

作者：Liwei Zhao, Taijiao Xiang, Jiaoyu Wang, Ziming Xu, Danli Wang, Tinglan Yuan, Ling Li, Haina Yuan, Gongshuai Song, Mengna Zhang, Jinyan Gong · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111257 · 被引用次数：34 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Food Chemistry and Fat Analysis