Thermally reversible starch networks enhancing the performance of emulsions stabilized by zein/xanthan gum nanoparticles

作者：Hao Xu, Lida Wu, David Julian Mclements, Chong Chen, Weibo Zhang, Jiayue Guo, Siyuan Liu, Jiaqi Su, Pengjie Wang, Fazheng Ren, Yao Hu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146833 · 被引用次数：5 · 研究领域：Proteins in Food Systems、Food composition and properties、Nanocomposite Films for Food Packaging