Fabrication of double cross-linked emulsion gels based on enzyme-mediated pea protein and acetylated distarch phosphate: Effects of cross-linking time on microrheological properties, microstructures, and lycopene bioaccessibility

作者：Lin Chen, Yu‐Sheng Wang, Yuan Qi, Qingjie Sun, Man Li, Hai‐Hua Chen · 发表于：International Journal of Biological Macromolecules · 年份：2025 · DOI：10.1016/j.ijbiomac.2025.148657 · 被引用次数：5 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Food Chemistry and Fat Analysis