Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends

作者：Wei Liang, Xiaofeng Zhan, Pengkai Wang, Chuan Li, Lu Zhang, Jianhua Rong, Ru Liu, Shanbai Xiong, Yang Hu · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116245 · 被引用次数：20 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems