Interfacial engineered protein–polysaccharide–polyphenol complex high internal phase emulsions: From stabilization mechanisms to intelligent applications
Fuente:
Trends in Food Science & Technology
Publication date: October 2026Source: Trends in Food Science & Technology, Volume 176Author(s): Haiping Liang, Chuanlong Yu, Lingli Chen, Zhuangpeng Wang, Leiyan Wu, Suyun Lin, Xinyi Mao, Jia Liu, Hui Chen, Wenjun Wang