Effects of Oil Phase Gelation on the Performance and Stability of Hydroxypropyl Methylcellulose-Flaxseed Gum Emulsion Gels
CHEN Leyi, ZHAO Qiaoli, CAI Jiayi, DENG Hairong, CAI Yuying, ZHONG Saiyi
FOOD SCIENCE . 2026, (1): 57 -68 .  DOI: 10.7506/spkx1002-6630-20250731-251