| 标题 |
Design of structurally enhanced dual-network high internal phase emulsion gels for 3D-printable plant-based fat substitutes using carboxymethyl cellulose/heat-treated soy protein isolate and k-carrageenan |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yifei Liu; Yu Xia; Yiqiang Dai; Mengjun Sun; Xiudong Xia; et al 出版日期:2025-12-16 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)