Tailoring the multiphase colloidal network of batters through controlled pre-gelatinization and oil droplets filling: Enhancement effects on quality of deep-fried battered clams
胶体
材料科学
质量(理念)
油滴
化学工程
胶粒
纳米技术
复合材料
流变学
纳米颗粒
作者
Cikun Liu,Xuebing Cheng,Yanwei Liu,Xinyu Jiang,Shumin Yi,Jianrong Li,Beibei Ye,Xuepeng Li,Yanbo Wang