热诱导温度与pH值对乳清浓缩蛋白凝胶结构和性质的影响
刘芙蓉,王雨生,李鹏,房子蔚,陈海华
Effect of Heating Temperature and pH on the Structure and Properties of Whey Protein Concentrate Gels
LIU Furong, WANG Yusheng, LI Peng, FANG Ziwei, CHEN Haihua
食品科学 . 2022, (20): 125 -134 .  DOI: 10.7506/spkx1002-6630-20211126-332