| 标题 |
Tailoring the rheological properties of pea and whey protein hybrid emulgels using high-pressure homogenization treatment on pea protein suspensions |
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| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Francesca Duggan; Petri Lassila; Fabio Valoppi; James A. O’Mahony; Francesca Bot 出版日期:2026-03-13 |
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(2025-6-4)