大豆蛋白乳液凝胶的性质及其应用研究进展

朱秀清，安月欣，何洋，黄雨洋，朱颖

Research Progress in Properties and Applications of Soybean Protein-Stabilized Emulsion Gels

ZHU Xiuqing, AN Yuexin, HE Yang, HUANG Yuyang, ZHU Ying

食品科学 . 2024, (11): 333 -342 . DOI: 10.7506/spkx1002-6630-20230704-027