Design Principles of Food Gel Structures Based on Mixed Polysaccharide and Protein Solutions
LI Anqi, SHANG Jing, LI Qianjin, GUO Chuo, YANG Xi, GUO Yurong
FOOD SCIENCE . 2021, (13): 344 -352 .  DOI: 10.7506/spkx1002-6630-20200606-092