油相结构化对大豆蛋白藻油纳米乳液氧化稳定性的影响
杨韵仪,曹沐曦,陈文荣,万芝力,方素琼,杨晓泉
Effect of Oil Phase Structuring on the Formation and Oxidative Stability of Soy Protein-Based Algal Oil Nanoemulsions
YANG Yunyi, CAO Muxi, CHEN Wenrong, WAN Zhili, FANG Suqiong, YANG Xiaoquan
食品科学
.
2023, (2): 1
-8
.
DOI: 10.7506/spkx1002-6630-20220428-363