Effect of tannic acid on the heat-induced flocculation of gelatin/cellulose nanocrystal-based emulsions: mechanisms behind the formation of high internal phase emulsion gels

作者：Haotian Zhang, Haotian Zhang, Junlu Gao, Hongxia Wang, Hai Chen, Hongjie Dai, Liang Ma, Yuhao Zhang · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111765 · 被引用次数：9 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems、Microencapsulation and Drying Processes