Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute
瓜尔胶
卵磷脂
大豆蛋白
乳状液
食品科学
化学
色谱法
有机化学
作者
Ge Shi,Jiahui Li,Yanping Ma,Tian Xia,Chaomin Yin,Zhenshun Li