Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate
| Autor: | Zhao, Qiaoli, Li, Jinwei, Qin, Haili, Li, Rui, Cheong, Kit Leong, Chen, Jianping, Liu, Xiaofei, Jia, Xuejing, Song, Bingbing, Wang, Zhuo, Zhong, Saiyi |
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| Zdroj: | In Food Chemistry 15 November 2024 458 |
| Databáze: | ScienceDirect |
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