| 标题 |
Understanding the enhancement effect of emulsion stability and gelling properties of myofibrillar protein emulsions stabilized with κ-carrageenan: Perspective on rheological behaviors and intermolecular forces |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Wenjing Yao; Yutong Liu; Baohua Kong; Fangda Sun; Hongwei Zhang; et al 出版日期:2025-08-15 |
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(2025-6-4)