Mechanisms for and Control Strategies against the Flocculation of Protein-Stabilized Emulsion Based on Oil-Water Interface Behavior: A Review
JI Xuehua, DU Qiwei, SU Qihao, CHEN Yufeng, DING Yuting, ZHOU Xuxia
FOOD SCIENCE . 2021, (13): 281 -288 .  DOI: 10.7506/spkx1002-6630-20200601-005