超高压改性大豆蛋白与可溶性多糖复合物对乳液形成及稳定性的影响

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Effect of Ultra-High Pressure Processing on the Formation and Stability of Emulsions Containing Soy Protein and Soluble Polysaccharide Complexes

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食品科学 . 2017, (7): 96 -101 . DOI: 10.7506/spkx1002-6630-201707016