Enhanced interfacial stabilization of high internal phase emulsion using goose liver protein via ultrasonication fortified interfacial curcumin complexation
Release time:2025-12-14Hits:
Impact Factor:
8.5
Affiliation of Author(s):
食品科技学院
Journal:
FOOD RESEARCH INTERNATIONAL
Co-author:
Hu Yangyang, Sun Yangying, Zeng Xiaoqun, Zhou Changyu, Xia Qiang, Pan Daodong, Wu Zhen, Huang Ming, Yan Hongbing
