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Stirring greatly improves transglutaminase-induced gelation of soy protein-stabilized emulsions
  • ISSN号：0023-6438
  • 期刊名称：LWT-Food Science and Technology
  • 时间：2013
  • 页码：120-128
  • 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： 唐传核|杨淼|刘付|陈中|
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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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