| 标题 |
Dysphagia-friendly high internal phase emulsions stabilized by whey protein isolate-tamarind gum Maillard conjugates: rheological behavior, IDDSI compliance and stability |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Pengyu Zhu; Zilong Wang; Liuping Fan; Liang Wang; Aiguo Luo; et al 出版日期:2026-10-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)