动态高压微射流协同糖基化对β-乳球蛋白乳化性和结构的影响
钟俊桢,涂 越,刘 伟,刘成梅*
Effect of Glycosylation Treatment Coupled with Dynamic High Pressure Microfluidization on Emulsifying Properties and Structure of β-Lactoglobulin
ZHONG Jun-zhen, TU Yue, LIU Wei, LIU Cheng-mei*
食品科学
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2014, (1): 7
-11
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DOI: 10.7506/spkx1002-6630-201401002