Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate - Qiaoli Zhao; Jinwei Li; Haili Qin; Rui Li; Kit Leong Cheong; Jianping Chen; Xiaofei Liu; Xuejing Jia; Bingbing Song; Zhuo Wang; Saiyi Zhong (Food Chemistry, 2024)