圆苞车前子壳粉对酪蛋白酸钠制备的水包油型乳液稳定性和微观结构的影响
王婷婷, 扶庆权, 张建文, 胡献丽, 王蓉蓉, 宋尚新
Effects of psyllium husk powder on emulsifying stability and microstructure of oil-in-water emulsions from sodium caseinate
WANG Tingting, FU Qingquan, ZHANG Jianwen, HU Xianli, WANG Rongrong, SONG Shangxin
食品与发酵工业
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2021, (24): 89
-94
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DOI: 10.13995/j.cnki.11-1802/ts.029030
