| 标题 |
From soft interfaces to bulk: Soy protein aggregate structure governs stability and dynamics of high internal phase emulsions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Elise Caron; Alexandra Alicke; Davy Van de Walle; Paulo R. de Souza Mendes; Koen Dewettinck; et al 出版日期:2027-01-01 |
| 求助人 | |
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(2025-6-4)