Investigating the influence of myofibrillar protein and chitosan interfacial distribution on the macroscopic characteristics of emulsions
Release time:2025-12-28Hits:
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Impact Factor:
9.7
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD CHEMISTRY
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Co-author:
Zhao Yuhui, Zhao Xue, Xu Xinglian
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Document Code:
2c9e868c9b107424019b260e8b15145c
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Volume:
475
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Page Number:
-
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Translation or Not:
no
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Date of Publication:
2025-05-30
