Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese
LI Hongjuan, LI Zhen, REN Chuan, YUAN Yujing, LI Ke, QIU Xiaobao, LI Hongbo, YU Jinghua
FOOD SCIENCE . 2025, (2): 57 -64 .  DOI: 10.7506/spkx1002-6630-20240523-193