超声处理结合pH值调控对白果分离蛋白/乳清分离蛋白复合凝胶特性的影响
尤洁瑜, 唐长波, 张露妍, 张薇, 王耀松
Effect of Ultrasound Combined with pH Adjustment on Gelling Properties of Ginkgo Seed Protein Isolate/Whey Protein Isolate Composite Gels
YOU Jieyu, TANG Changbo, ZHANG Luyan, ZHANG Wei, WANG Yaosong
食品科学
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2023, (21): 90
-97
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DOI: 10.7506/spkx1002-6630-20230204-042