大豆分离蛋白-黄原胶复合乳液凝胶提升高油脂含量复合鱼肠品质稳定性
岳嘉琳,张惠卉,孙培梓,谭雨婷,鲍志杰,李冬梅
Improving the Quality Stability of High-Fat Composite Fish Sausage Using Soy Protein Isolate-Xanthan Gum Composite Emulsion Gel
YUE Jialin, ZHANG Huihui, SUN Peizi, TAN Yuting, BAO Zhijie, LI Dongmei
食品科学 . 2026, (9): 75 -85 .  DOI: 10.7506/spkx1002-6630-20251111-080