| 标题 |
Tailoring egg white protein and pea protein isolate complexes by ultrasound-assisted pH-shifting for stabilizing high internal phase Pickering emulsions as structured fat replacers in ice cream: Oral tribology and structural transfer |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Biological Macromolecules 作者:Chengxuan Sheng; Xuanting Liu; Xiaorui Cui; Xinyi Wang; Zhaohui Yan; et al 出版日期:2026-11-01 |
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(2025-6-4)