| 标题 |
Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xuelian Jing; Bifen Chen; Tongxun Liu; Yongjian Cai; Qiangzhong Zhao; et al 出版日期:2022-04-05 |
| 求助人 | |
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(2025-6-4)