Enhanced rheology and lipid absorption modulation in oil-in-water emulsions by aggregation of pea protein isolate and peach gum microspheres

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DOI:10.1016/j.jfoodeng.2025.112742
作者：Haozhi Chen ,?Shahid Iqbal ,?Ronggang Pan ,?Hongyu Zhu ,?Rizwan Ahmed Bhutto ,?Xiao Dong Chen ,?Peng Wu
文献类型：期刊论文
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Elsevier

Abstract：The encapsulation of plant-based materials, particularly in emulsion systems, is gaining attention for enhancing the texture, digestibility, and health benefits of food products. However, th

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