Formation mechanism and characterization of hesperidin-stabilized Pickering emulsion gels

已完结 10 由 123 发布于 2026/3/25 22:20:32

DOI:10.1016/j.crfs.2025.101225
作者：Sheng Geng ,?Guoyang Liu ,?Yuxiang Wang ,?Chunyan Wang ,?Benguo Liu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study systematically compared the Pickering emulsifying capacity of four citrus flavonoids (hesperetin, Hpt; hesperidin, Hpd; neohesperidin, Neohpd; neohesperidin dihydrochalcone, Neohp

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