Freeze-Thaw Stability of Sonicated Soybean Lipophilic Protein-Hydroxypropyl Methylcellulose Stabilized Emulsions
ZHONG Mingming, LIAO Yi, QI Baokun, FANG Lin, SUN Yufan, XIE Fengying, LI Yang,
FOOD SCIENCE . 2020, (5): 73 -79 .  DOI: 10.7506/spkx1002-6630-20190130-390