High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery

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DOI:10.1016/j.foodhyd.2023.108926
作者：Shi-ke Shen ,?Yue-wen Chen ,?Wen-tao Yu ,?Qian-yun Bu ,?Jing-jing Fu ,?Zi-yi Pan ,?Yi-tong Wang
文献类型：期刊论文
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Elsevier

Abstract：In this study, the modified sturgeon myofibrillar protein was prepared by the combination of malondialdehyde and ultrasonic induction and used as the emulsifier to form a stable high interna

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