从分子交联到功能实现:蛋白质基水凝胶在食品领域的应用与挑战
史君明,张韵,余福临,谢晓玲
From Molecular Cross-Linking to Functional Performance: Applications and Challenges of Protein-Based Hydrogels in the Food Industry
SHI Junming, ZHANG Yun, YU Fulin, XIE Xiaoling
食品科学
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2026, (16): 430
-439
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DOI: 10.7506/spkx1002-6630-20251128-238