Lactoferrin-quercetin synergy: Mechanistic analysis and functional optimization of high internal phase emulsions for 3D food printing with bioactive delivery capabilities

作者：Yanpei Huang, Conghui Lang, Lin Kang, Weijun Chen, Wenxue Chen, Qiuping Zhong, Jianfei Pei, Ying Lv, Rong‐Rong He, Ming Zhang, Haiming Chen · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111754 · 被引用次数：15 · 研究领域：Proteins in Food Systems、Food composition and properties、Pickering emulsions and particle stabilization