pH值对低酯果胶/酪蛋白酸钠复合体系流变及结构特性的影响

彭媛媛，王昱圭，汤雪纤，赵欣，张甫生，郑炯

Effect of pH Value on Rheological and Structural Properties ofL ow Methoxyl Pectin/Sodium Caseinate Composite System

PENG Yuanyuan, WANG Yugui, TANG Xueqian, ZHAO Xin, ZHANG Fusheng, ZHENG Jiong

食品科学 . 2019, (6): 35 -40 . DOI: 10.7506/spkx1002-6630-20180327-365