转谷氨酰胺酶对大豆分离蛋白乳状液冻融稳定性的影响
于国萍,岳崇慧,陈 媛,刘 鹏,刘艳秋,董良伟
Effect of Transglutaminase on Freeze-Thaw Stability of Soybean Protein Isolate Emulsion
YU Guoping, YUE Chonghui, CHEN Yuan, LIU Peng, LIU Yanqiu, DONG Liangwei
食品科学
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2019, (6): 22
-27
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DOI: 10.7506/spkx1002-6630-20171207-081