Analysis of Phase Behavior and Rheological Properties of Ovalbumin-Fucoidan Complexes Based on Electrostatic Interaction
ZHANG Ting, YUAN Yixin, JI Jinghong, GONG Lingling, WU Xinling, LIU Jingbo, SHANG Xiaomin
FOOD SCIENCE . 2024, (9): 51 -59 .  DOI: 10.7506/spkx1002-6630-20230607-061