Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate
已完结10由 123 发布于 2025/12/24 21:01:20
DOI:10.1016/j.foodchem.2024.140270
作者:Qiaoli Zhao ,?Jinwei Li ,?Haili Qin ,?Rui Li ,?Kit Leong Cheong ,?Jianping Chen ,?Xiaofei Liu ,?Xuejing Jia ,?Bingbing Song ,?Zhuo Wang ,?Saiyi Zhong
文献类型:期刊论文
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