Enhancing the stability and gel network of Pickering emulsions via pH and salt regulation: a study on CNF/EGCG complexes

作者：Fang Fang, Zijing Tian, Zhaoyizhu Guan, Yongjian Cai, Lihua Huang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145990 · 被引用次数：9 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems、Hydrogels: synthesis, properties, applications