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    Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese

    Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese by LI Hongjuan, LI Zhen, REN Chuan, YUAN Yujing, LI Ke, QIU Xiaobao, LI Hongbo, YU Jinghua

    Published 2025-01-01
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