Soft κ-carrageenan microgels stabilized pickering emulsion gels: Compact interfacial layer construction and particle-dominated emulsion gelation
Qinbo Jiang, Shaoyang Li, Liyang Du +2
Journal of Colloid and Interface Science
Proteins in Food Systems
Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup
Dafei Li, Feixia Duan, Qiming Tian +3
LWT
Fermentation and Sensory Analysis