| 标题 |
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Shengnan Wang; Jinjie Yang; Guoqiang Shao; Danni Qu; Hekai Zhao; et al 出版日期:2019-11-05 |
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(2025-6-4)