A Review of Emulsifying Properties of Polysaccharides and Their Applications in Enhancing Textural Attributes of Emulsion-Based Foods
LI Anqi, YANG Xi, ZHANG Han, GUO Yurong
FOOD SCIENCE . 2020, (23): 322 -328 .  DOI: 10.7506/spkx1002-6630-20191011-085