Decoding protein structure effects: Konjac glucomannan mediated oleogel networks with different structural properties via emulsion interface design

作者：Ziwei Luo, Sumeng Wei, Minhua Zhang, Yuanyuan Song, Jie Pang, Hui Zhang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145220 · 被引用次数：8 · 研究领域：Food Chemistry and Fat Analysis、Proteins in Food Systems、Biochemical Analysis and Sensing Techniques