基于油-水界面行为解析蛋白质乳液絮凝机制及其控制方法研究进展
纪雪花,杜启伟,苏琪皓,陈玉峰,丁玉庭,周绪霞
Mechanisms for and Control Strategies against the Flocculation of Protein-Stabilized Emulsion Based on Oil-Water Interface Behavior: A Review
JI Xuehua, DU Qiwei, SU Qihao, CHEN Yufeng, DING Yuting, ZHOU Xuxia
食品科学
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2021, (13): 281
-288
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DOI: 10.7506/spkx1002-6630-20200601-005