Pectin/calcium crosslinking can reinforce low-density lipoprotein emulsion gels/oleogels: Multimodal and computational insights into structural and physicochemical properties

作者：Mahmoud Abou-Elsoud, Mohamed Salama, Zuyue Li, Ibrahim Khalifa, Haoyang Sun, Zhaoxia Cai, Dong Uk Ahn, Xi Huang · 发表于：International Journal of Biological Macromolecules · 年份：2025 · DOI：10.1016/j.ijbiomac.2025.148788 · 被引用次数：4 · 研究领域：Food Chemistry and Fat Analysis、Proteins in Food Systems、Lipid metabolism and biosynthesis