| 标题 |
Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Jinju Cheng; Olayemi Eyituoyo Dudu; Xiaodong Li; Tingsheng Yan 出版日期:2019-11-06 |
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(2025-6-4)