| 标题 |
Tuning the network structure and performance of pea protein–polysaccharide composite emulsion gels as bulk solid fat mimetics: Impact of biopolymer ratio |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Xueting Zhou; Yifan Wang; Chi Zhang; D. Mcclements; Xing-Feng Xu; et al 出版日期:2026-08-01 |
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(2025-6-4)