Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approaches
| Autor: | Li, Jinzhe, Jiang, Qiuwan, Xu, Heyang, Li, Meng, Hussain, Muhammad Altaf, Jiang, Zhanmei, Hou, Juncai |
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| Zdroj: | In Food Chemistry 1 November 2024 457 |
| Databáze: | ScienceDirect |
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