Influence of pea protein-κ-carrageenan composite microgel particle interfacial structure on lipid digestibility in O/W Pickering emulsions

作者：Chanchan Sun, Xv Qin, Miaomiao Huang, Xiaoru Wang, Bin Liang, Xiulian Li · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147099 · 被引用次数：7 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Microencapsulation and Drying Processes