| 标题 |
Walnut oleosome and protein co-structured cold-set emulsion gels: linking protein concentration and oil content to gel stiffness, deformation resistance, and digestive behavior |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Shan Li; Fanbing Liao; Zheng Zhou 出版日期:2026-10-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)