| 标题 |
Modification of the air-water interface in soy protein foam using plasma-activated water and citric acid for egg white replacement: Foaming properties, drainage kinetics, protein structure, and rheological behavior |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Si-Yeon Kim; Sea C. Min 出版日期:2026-08-01 |
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(2025-6-4)