Citation: | ZHANG Xiaoying, QI Baokun, SUN Yufan, HAN Lu, ZHONG Mingming, LI Liang, LI Yang. Effect of Salt Ion on the Stability and Interfacial Adsorption Characteristics of Soybean-Whey Mixed Protein Emulsion[J]. Science and Technology of Food Industry, 2021, 42(6): 22-28. DOI: 10.13386/j.issn1002-0306.2020060098 |
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