| 标题 |
Konjac glucomannan enhances the thermal and freeze-thaw stability of rennet-modified caseinate high internal phase emulsions via viscoelastic structuring and interfacial modulation |
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| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Ling Zhang; Feng Xiao; Yixiao Wang; Sijie Hu; Anqi Bi; et al 出版日期:2026-08-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)