Effect of Covalent Conjugation with Polyphenols by Free Radical Method on Gel Properties of Soybean Protein-Stabilized Emulsion
MENG Ganlu, CHU Yunan, WU Yi, WANG Jubing, JIN Hua, XU Jing
FOOD SCIENCE . 2024, (1): 23 -31 .  DOI: 10.7506/spkx1002-6630-20230327-252