FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (20): 125-134.doi: 10.7506/spkx1002-6630-20211126-332
• Food Chemistry • Previous Articles Next Articles
LIU Furong, WANG Yusheng, LI Peng, FANG Ziwei, CHEN Haihua
Online:
2022-10-25
Published:
2022-10-26
CLC Number:
LIU Furong, WANG Yusheng, LI Peng, FANG Ziwei, CHEN Haihua. Effect of Heating Temperature and pH on the Structure and Properties of Whey Protein Concentrate Gels[J]. FOOD SCIENCE, 2022, 43(20): 125-134.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20211126-332
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