Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods
ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi
FOOD SCIENCE . 2021, (1): 279 -284 .  DOI: 10.7506/spkx1002-6630-20200105-052