水解蛋黄的乳化特性及其在食品中的应用研究进展

胡敢, 董世建, 李述刚

Research Progress in Emulsification Properties of Hydrolyzed Egg Yolk and Its Application in Food Industry

HU Gan, DONG Shijian, LI Shugang

食品科学 . 2024, (15): 306 -315 . DOI: 10.7506/spkx1002-6630-20231006-015