pH-Dependent Effect of Lecithin on Lupin-Protein-Based Egg Custard Mimics
卵磷脂对羽扇豆蛋白基蛋奶冻模拟物的pH依赖性影响
期刊:Journal of Food Science
影响因子:3.4
doi:10.1111/1750-3841.70479
Tay, Uma Jingxin; Ng, Jun Wei; Zhang, Shiyi; Lee, Daryl; Vignuzzi, Marco; He, Chengxin; Lin, Dingsong; Lorenzini, Paolo Alberto; Antipina, Maria N; Zhou, Weibiao; Huang, Dejian