蛋白种类对大豆皂苷-蛋白W/O/W型乳液稳定性的影响
许杨杨,朱力杰,刘秀英,李赫,刘军,刘贺
Effect of Protein Type on the Stability of Soyasaponin-Soybean Protein Water-in-Oil-in-Water Type Emulsion
XU Yangyang, ZHU Lijie, LIU Xiuying, LI He, LIU Jun, LIU He
食品科学
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2022, (10): 36
-42
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DOI: 10.7506/spkx1002-6630-20210610-126