乳清分离蛋白-海藻酸钠基乳液凝胶球的性质及其用于紫苏籽油包封的研究
李欣然, 肖钰航, 栾文莉, 江世婧, 陶涤扬, 孙爱东
Study on properties of emulsion gel spheres based on whey protein isolate-sodium alginate and application in encapsulating perilla oil
LI Xinran, XIAO Yuhang, LUAN Wenli, JIANG Shijing, TAO Diyang, SUN Aidong
食品与发酵工业
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2025, (22): 68
-78
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DOI: 10.13995/j.cnki.11-1802/ts.042466
