pH值偏移处理豌豆分离蛋白的胶凝性质

pH值偏移处理豌豆分离蛋白的胶凝性质

蒋将1，李开放1，刘元法1,*，熊幼翎2

Gelation Properties of Pea Protein Isolate underwent pH-shifting Treatment

JIANG Jiang1，LI Kai-fang1，LIU Yuan-fa1,*，XIONG You-ling L.2

食品科学 . 2013, (21): 10 -15 . DOI: 10.7506/spkx1002-6630-201321003