Characteristics of emulsions stabilized by mung bean protein fractions: Protein aggregate behaviours and interface properties

作者：Zhilian Huang, Tingting Li, Jiajia Zhao, Hao Zhang, Mingcong Fan, Yan Li, Haifeng Qian, Li Wang · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111865 · 被引用次数：11 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Food composition and properties