Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers.

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DOI:10.1016/j.ijbiomac.2024.134314
作者：Helin Li,?Xiaojuan Wu,?Wei Wu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：To develop novel food-grade Pickering emulsion stabilizers, insoluble rice bran protein-polysaccharide-phenol natural complex (IRBPPP) was prepared into Pickering emulsion stabilizers after

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