高压均质协同高酰基结冷胶对青椒蛋蔬液流变特性及稳定性的影响

迟玉杰，张好凯，迟媛，王俊彤

Effect of High Pressure Homogenization Cooperated with High Acyl Gellan Gum on Stability and Rheological Properties of Liquid Egg with Green Pepper Juice

CHI Yujie, ZHANG Haokai, CHI Yuan, WANG Juntong

食品科学 . 2019, (9): 91 -98 . DOI: 10.7506/spkx1002-6630-20180402-016