多糖的乳化特性及其在乳液食品质构属性调控方面的研究进展
李安琪，杨曦，张菡，郭玉蓉
A Review of Emulsifying Properties of Polysaccharides and Their Applications in Enhancing Textural Attributes of Emulsion-Based Foods
LI Anqi, YANG Xi, ZHANG Han, GUO Yurong
食品科学
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2020, (23): 322
-328
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DOI: 10.7506/spkx1002-6630-20191011-085
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