Impact of pH-dependent morphological transitions of soy protein nanofibrils on interfacial and emulsifying properties

作者：Hekai Zhao, Xu Zhang, Baokun Qi, Yang Li · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146935 · 被引用次数：4 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Pickering emulsions and particle stabilization