Improving surimi gel quality by corn oligopeptide-chitosan stabilized high-internal phase Pickering emulsions

作者：Yufeng Xue, Jiahui Song, Siyu Chen, Caili Fu, Zhanming Li, Wuyin Weng, Linfan Shi, Zhongyang Ren · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111268 · 被引用次数：31 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Botanical Research and Applications