Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends

已完结 10 由小美发布于 2025/12/2 17:49:19

DOI:10.1016/j.foodres.2025.116245
作者：Wei Liang ,?Xiaofeng Zhan ,?Pengkai Wang ,?Chuan Li ,?Lu Zhang ,?Jianhua Rong ,?Ru Liu ,?Shanbai Xiong ,?Yang Hu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Protein-based high internal-phase Pickering emulsions (HIPPEs) have attracted widespread attention in recent years because they exhibit unique advantages for 3D printing and dysphagia food,

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