| 标题 |
Underlying mechanism of sucrose esters on myofibrillar protein O/W emulsion gel behaviour under different ionic strengths: Focus on emulsion characterisation, protein structural changes and molecular interactions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xiang Li; Bo Wang; Wenwen Hou; Jie Tang; Hongbin Lin; et al 出版日期:2025-06-21 |
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(2025-6-4)