Fabrication of whey protein isolate fibrils-gallic acid complex high internal-phase Pickering emulsions: Dual functionality as a fat substitute and antioxidant

作者：Qiaomei Zhu, Yihua Qiu, Meiqi Liu, Huiying Cai, Lu Yin, Shenghong Yuan, Jiashuo Zhang, Huanhuan Liu, Xuanbo Liu, Qingbin Guo · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144244 · 被引用次数：18 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Food Chemistry and Fat Analysis