Rheological behavior and oral tribological of high-protein and low-fat yogurt prepared from engineered yeast protein microparticles

作者：Liu Yang, Liu Yang, Yaokang Wu, Xueqin Lv, Ku Li, Jian Xiong, Xiao Liu, Xiao Liu, Long Liu, Long Liu, Long Liu, Guocheng Du, Jian Chen, Yanfeng Liu, Yanfeng Liu · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.107153 · 被引用次数：5 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Food composition and properties