乳清蛋白-果胶高内相乳液凝胶对低脂再制奶酪的品质影响
李红娟,李振,任钏,袁玉京,李可,邱晓豹,李洪波,于景华
Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese
LI Hongjuan, LI Zhen, REN Chuan, YUAN Yujing, LI Ke, QIU Xiaobao, LI Hongbo, YU Jinghua
食品科学
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2025, (2): 57
-64
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DOI: 10.7506/spkx1002-6630-20240523-193