Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer

已完结 10 由 kilometer 发布于 2024/12/16 9:22:04

DOI:10.1016/j.foodhyd.2023.109349
作者：Cikun Liu ,?Lishi Wang ,?Han Chen ,?Pei Gao ,?Yanshun Xu ,?Wenshui Xia ,?Shao-Quan Liu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Pickering emulsions fabricated by tailoring protein-polysaccharide complexes have attracted increasing attention. In this study, surimi particles (SPs) and konjac glucomannan (KGM) were util

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