不同预热时间下可溶性淀粉对蛋清蛋白凝胶性质及结构特性的影响
刘晴,金玉昌,林琳,马艳秋
Effect of Soluble Starch on Gelation Properties and Structural Characteristics of Egg White Protein as a Function of Preheating Time
LIU Qing, JIN Yuchang, LIN Lin, MA Yanqiu
食品科学
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2025, (8): 61
-71
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DOI: 10.7506/spkx1002-6630-20241015-091