Tailoring the Physicochemical Stability and Delivery Properties of Emulsions Stabilized by Egg White Microgel Particles Via Glycation: Role of Interfacial Particle Network and Digestive Metabolites
FOOD HYDROCOLLOIDS（2022）
关键词
Emulsions,Egg white microgel particles,Glycation,Interfacial particle network,Digestive metabolites,Curcumin
AI 理解论文
溯源树
样例
生成溯源树，研究论文发展脉络
Chat Paper
正在生成论文摘要