Preparation and Colloidal Properties of High-Concentration Linseed Oil Emulsions Stabilized by Egg White Protein Isolate
FANG Aihu, LI Lingyun, YANG Zongyun, XU Xinglian, WANG Yuexi, WANG Peng
FOOD SCIENCE . 2020, (8): 21 -26 .  DOI: 10.7506/spkx1002-6630-20181116-184