高压均质对大豆分离蛋白乳液流变学特性和氧化稳定性的影响
刘竞男,徐晔晔,王一贺,孙洪蕊,王喜波,江连洲
Effect of High Pressure Homogenization on Rheological Properties and Oxidation Stability of Soy Protein Isolate-Stabilized Emulsion
LIU Jingnan, XU Yeye, WANG Yihe, SUN Hongrui, WANG Xibo, JIANG Lianzhou
食品科学
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2020, (1): 80
-85
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DOI: 10.7506/spkx1002-6630-20181119-221