Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods

作者：Lu Huang, Xiujie Zhao, Qiangzhong Zhao, Feibai Zhou, Mouming Zhao · 发表于：Food and Bioprocess Technology · 年份：2024 · DOI：10.1007/s11947-024-03567-x · 被引用次数：16 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Microencapsulation and Drying Processes