| 标题 |
Soy protein isolate‑sodium alginate emulsion gel co-construction of a dual network system for the development of three-dimensional simulated fats: Effect of sodium alginate concentration and calcium ion addition |
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| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xinnan Ye; Luyao Sun; Qiaolian Xu; Jinnuo Cao; Zhihua Pang; et al 出版日期:2025-05-09 |
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(2025-6-4)