酪蛋白-纳米纤维素晶高内相乳液在空气煎炸鱼糜制品中的应用
沈璋悦, 刘心林, 简梦华, 潘锦锋
Application of high internal phase emulsions stabilized by casein-nanocellulose crystal in air-fried surimi products
SHEN Zhangyue, LIU Xinlin, JIAN Menghua,PAN Jinfeng
食品与发酵工业
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2026, (4): 68
-76
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DOI: 10.13995/j.cnki.11-1802/ts.043439
