| 标题 |
Pickering emulsion stabilized by whey protein-carboxylated cellulose nanofiber composite for oral capsaicin delivery: Interfacial structure, physicochemical stability and antibacterial efficacy |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Weiyu Zhao; Zhenyong Zhang; Tianjiao Guo; Yating Zhang; Jiayi Cao; et al 出版日期:2026-12-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)