Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound
不同比例的黄原胶和车前子壳粉对超声制备的低盐肌原纤维蛋白乳液的乳化性和氧化稳定性的影响
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102214
Fu, Qingquan; Cheng, Jingrong; Shi, Haibo; Han, Miaomiao; Chen, Quanzhan; Song, Shangxin
