乳液凝胶和双凝胶制备、性质及其在香肠制品中替代脂肪的研究进展

李昕，李悦欣，李敏，刘骞，陈倩，孔保华

Research Progress on Preparation and Properties of Emulsion Gels and Bigels and Their Application as Fat Substitutes in Sausage Products

LI Xin, LI Yuexin, LI Min, LIU Qian, CHEN Qian, KONG Baohua

食品科学 . 2025, (22): 353 -362 . DOI: 10.7506/spkx1002-6630-20250428-242