植物油与肌原纤维蛋白乳化复合凝胶的结构特性

王莉莎, 崔洪君, 武雅琴, 包海蓉

Structural properties of emulsified composite gels of vegetable oil andmyofibrillar protein

WANG Lisha, CUI Hongjun, WU Yaqin, BAI Hairong

食品与发酵工业 . 2019, (9): 96 -102 . DOI: 10.13995/j.cnki.11-1802/ts.018840