| 标题 |
Soy Protein Isolate/Oil Ratio–Mediated Emulsification–Gelation Interplay in Aggregated Emulsion Gels for Structured Fat Inks in 3D Food Printing |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food and Bioprocess Technology 作者:Yaeji Choe; Seung Hwan Ham; Saejung Bang; Young Jin Choi; Jungwoo Hahn 出版日期:2026-01-07 |
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