Regulating emulsion gel microstructure with candelilla wax: Enhancement of freeze-thaw stability and anthocyanin retention

作者：Qiaoli Zhao, Haili Qin, Kit‐Leong Cheong, Rui Li, Jianping Chen, Xiaofei Liu, Bingbing Song, Zhuo Wang, Saiyi Zhong · 发表于：Journal of Food Engineering · 年份：2025 · DOI：10.1016/j.jfoodeng.2025.112674 · 被引用次数：7 · 研究领域：Food Chemistry and Fat Analysis、Fermentation and Sensory Analysis、Polysaccharides Composition and Applications