Construction and controlled flavor release of high internal phase emulsion stabilized by pH-driven-assembled soy peptide nanoparticles

已完结 10 由 SANJIN 发布于 2026/3/6 17:04:16

DOI:10.1016/j.foodchem.2025.142806
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study aimed to evaluate the potential of pH-driven assembled soy peptide nanoparticle (SPN) to prepare high internal phase emulsions (HIPEs) containing sweet orange essential oil (SOEO)

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