马铃薯淀粉糊化度对乳液凝胶稳定性的影响及机理
廖金贤,赵瑞璇,刘倩楠,刘伟,刘书成,魏帅,胡宏海
Effect and Underlying Mechanism of Degree of Gelatinization of Potato Starch on Emulsion Stability
LIAO Jinxian, ZHAO Ruixuan, LIU Qiannan, LIU Wei, LIU Shucheng, WEI Shuai, HU Honghai
食品科学
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2025, (7): 107
-118
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DOI: 10.7506/spkx1002-6630-20240618-120