Effects of different nut oils on the structures and properties of gel-like emulsions induced by ultrasound using soy protein as an emulsifier
Effects of different nut oils on the structures and properties of gel-like emulsions induced by ultrasound using soy protein as an emulsifier
复制标题
DOI：
10.1111/ijfs.1478
复制
发表时间：
2021
期刊：
影响因子：
--
通讯作者：
Hao Hu
中科院分区：
文献类型：
--
作者：
Mengjie Geng;Tan Hu;Qi Zhou;Ahmed Taha;Lang Qin;Wenhui Lv;Xiaoyun Xu;Siyi Pan;Hao Hu
