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Cold, gel-like whey protein emulsions produced by microfluidization: Rheological and microstructural
  • ISSN号：0308-8146 (ISSN)
  • 期刊名称：Food Chemistry
  • 时间：2011.3.3
  • 页码：1641-1647
  • 相关项目：酶促大豆蛋白乳液凝胶的凝固机理及包埋缓释特性
作者： 刘付|唐传核|
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酶促大豆蛋白乳液凝胶的凝固机理及包埋缓释特性
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