Effects of Different Treatment Methods on the Structure and Properties of High Internal Phase Emulsion Stabilized by Chitosan/Arabic Gum Composite Particles
XU Tianlin, HAN Jing, CHEN Fenglian, DOU Xinlai, GAO Chengcheng, TANG Xiaozhi
FOOD SCIENCE . 2023, (20): 35 -42 .  DOI: 10.7506/spkx1002-6630-20221110-106