基于油水界面行为解析肌原纤维蛋白基乳液稳定机制及其在食品中的应用进展
陈玉峰, 杨方东, 洪晴雨, 程威威, 郑雅丹, 史慧茹, 周绪霞, 丁玉庭, 刘书来
Elucidating stabilization mechanisms of myofibrillar protein-based emulsions via oil-water interfacial behavior analysis and its advances in food application
CHEN Yufeng, YANG Fangdong, HONG Qingyu, CHENG Weiwei, ZHENG Yadan, SHI Huiru, ZHOU Xuxia, DING Yuting, LIU Shulai
食品与发酵工业
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2026, (1): 387
-398
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DOI: 10.13995/j.cnki.11-1802/ts.043181
