高内相Pickering乳液替代脂肪对肉糜制品特性的影响

蓝妙传，李媛，马良，王洪霞，戴宏杰，余永，朱瀚昆，张宇昊

Effect of High Internal Phase Pickering Emulsion as a Fat Substitute on the Quality Characteristics of Minced Meat Products

LAN Miaochuan, LI Yuan, MA Liang, WANG Hongxia, DAI Hongjie, YU Yong, ZHU Hankun, ZHANG Yuhao

食品科学 . 2021, (18): 28 -36 . DOI: 10.7506/spkx1002-6630-20200615-195