Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower)

植物性食品凝胶体系的结构和物理稳定性：蛋白质（绿豆、豌豆、土豆、大豆）和脂肪（椰子、葵花籽）的影响