低酯果胶和乳清分离蛋白复合凝胶性质的研究

刘贺1，朱丹实1，刘丽萍1，陈忠川1，徐学明2,3，过世东3，金征宇2,3

Study on Properties of Complex Gel of Low-methoxyl Pectin and Whey Protein Isolate

LIU He1，ZHU Dan-shi1，LIU Li-ping1，CHEN Zhong-chuan1，XU Xue-ming2,3，GUO Shi-dong2，JIN Zheng-yu2,3

食品科学 . 2009, (11): 66 -70 . DOI: 10.7506/spkx1002-6630-200911014