| 标题 |
Whipping performance of partially crystalline emulsions stabilized by milk proteins: Effects of carrageenan blending with xanthan gum and/or guar gum |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Hua Xu; Huilin Huan; Mingcui Huang; Ziwei Gao; Longfei Liu; et al 出版日期:2026-02-09 |
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(2025-6-4)