Phase Behavior, Physicochemical and Rheological Characteristics of Low Oil Phase Pickering Emulsion Gels Stabilized by Whey Protein Isolate-Γ-oryzanol Aggregated Particles: Roles of Ph and Temperature
International Journal of Biological Macromolecules（2025）
Key words
Low oil phase Pickering emulsion gels,Aggregated particles,Phase behavior
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