Rheological Properties of Gelatin-Based Emulsion and Its Application in Fried Foods
HU Ludan, DU Jie, PENG Lin, ZHOU Yang, MA Liang, ZHANG Yuhao, WANG Hongxia
FOOD SCIENCE . 2022, (16): 114 -121 .  DOI: 10.7506/spkx1002-6630-20210616-191