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Modification of the structural and rheological properties of β-lactoglobulin/κ-carrageenan mixed gels induced by high pressure processing

Modification of the structural and rheological properties of β-lactoglobulin/κ-carrageenan mixed gels induced by high pressure processing

Li, Xiaoying; He, Xiaoye; Mao, Like; Gao, Yanxiang; Yuan, Fang

期刊名称Journal of Food Engineering
作者Li, Xiaoying; He, Xiaoye; Mao, Like; Gao, Yanxiang; Yuan, Fang
印刷ISSN0260-8774
文件大小2097.94KB
发表时间2019-11
DOI10.1016/j.jfoodeng.2019.109851

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