| 标题 |
Emerging strategies for controlled digestion of fat substitutes: Synergistic modification of egg white protein by combined polyphenol heat treatment for preparation of double network emulsion gel |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Renzhao Zhang; Jingbo Liu; Marian Yu; Qiri Mu; Zhaohui Yan; et al 出版日期:2025-07-01 |
| 求助人 | |
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(2025-6-4)