油相凝胶化对羟丙基甲基纤维素-亚麻籽胶乳液凝胶性能及稳定性的影响
陈乐怡,赵巧丽,蔡佳怡,邓海榕,蔡钰莹,钟赛意
Effects of Oil Phase Gelation on the Performance and Stability of Hydroxypropyl Methylcellulose-Flaxseed Gum Emulsion Gels
CHEN Leyi, ZHAO Qiaoli, CAI Jiayi, DENG Hairong, CAI Yuying, ZHONG Saiyi
食品科学
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2026, (1): 57
-68
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DOI: 10.7506/spkx1002-6630-20250731-251