Egg White Peptide and Curcumin Synergistically Enhance the Interfacial Structure of Polysaccharide-Based High Internal Phase Pickering Emulsions, Which in Turn Improve Their Bioaccessibility
LI Yajuan, ZHANG Leiyi, ZHANG Ting, LIU Jingbo, DU Zhiyang
FOOD SCIENCE . 2024, (21): 20 -28 .  DOI: 10.7506/spkx1002-6630-20240429-277