Unraveling the molecular mechanisms of high hydrostatic pressure in enhancing emulsifying properties: insights from main fractionations in pepper seed protein

作者：Sidi Liu, Peter Hou, Yue Han, Yuting Li, Xiaoying Wang, Dong Yang, Liang Zhao, Xiaojun Liao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145882 · 被引用次数：6 · 研究领域：Proteins in Food Systems、Food composition and properties、Microencapsulation and Drying Processes