Emulsion gels stabilized by freshwater fish-lotus seed dual-protein complexes: Rheological properties, microstructure, and stability
已完结20由 小宋 发布于 2026/7/10 0:58:20
DOI:10.1016/j.foodchem.2026.149958
作者:Jianhui Wang ,?Zihan Wang ,?Yuexing Li ,?Miao Liu ,?Lihua Huang ,?Panxianzhi Ni ,?Yongjian Cai
文献类型:期刊论文
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