| 标题 |
The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Dianbo Zhao; Yanfang Zhou; Lixue Sun; Jinfeng Tian; Qisen Xiang; et al 出版日期:2023-09-29 |
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(2025-6-4)