Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value
蛋清
乳状液
食品科学
超声波
化学
生物化学
医学
放射科
作者
Yudan Zhang,Jingbo Liu,Zhiyuan Zheng,Sijia Cao,Xiyan Wang,Wenjin Guo,Zhaohui Yan,Renzhao Zhang,Xuanting Liu