Corrigendum to “Emulsion gels based on soy protein–pectin complexes as fat replacers: Enhancing pork sausage quality through structural and molecular insights” [Int. J. Biol. Macromol. 321 (2025) 146331]
果胶
乳状液
食品科学
大豆蛋白
化学
化学工程
生物化学
工程类
作者
Anyi Zhang,Bei Yang,Shuang Xu,Kun Liu,Hao Dong,Jialiang Pan,Wenzhen Liao,Xingfen Yang,Qi He