| 标题 |
High internal phase emulsions stabilized by pulse proteins and their complexes with pectin: relating 2D interfacial rheology to 3D bulk rheology |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Xingfa Ma; Mehdi Habibi; Leonard M.C. Sagis 出版日期:2025-10-03 |
| 求助人 | |
| 下载 |
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(2025-6-4)