自由基法多酚共价结合对大豆蛋白基乳液凝胶特性的影响
孟甘露,楚玉南,吴仪,王菊兵,金花,许晶
Effect of Covalent Conjugation with Polyphenols by Free Radical Method on Gel Properties of Soybean Protein-Stabilized Emulsion
MENG Ganlu, CHU Yunan, WU Yi, WANG Jubing, JIN Hua, XU Jing
食品科学
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2024, (1): 23
-31
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DOI: 10.7506/spkx1002-6630-20230327-252