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 . 2014, (1): 7 -11 . DOI: 10.7506/spkx1002-6630-201401002