花生蛋白-果胶复合乳液凝胶的流变学特性和微观结构
丁玲,唐艺华,张丽芬,陈复生,赖少娟
Rheological Properties and Microstructure of Peanut Protein-Pectin Composite Emulsion Gels
DING Ling, TANG Yihua, ZHANG Lifen, CHEN Fusheng, LAI Shaojuan
食品科学
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2022, (16): 46
-52
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DOI: 10.7506/spkx1002-6630-20211014-136