Physical Stability of Complex Emulsion Systems Containing Myofibrillar Protein and Different Concentrations of Arabic Gum
LI Yuanyuan, LIU Qian, WANG Haitang, LIU Pengxue, KONG Baohua
FOOD SCIENCE . 2017, (11): 182 -189 .  DOI: 10.7506/spkx1002-6630-201711029