FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (21): 90-97.doi: 10.7506/spkx1002-6630-20230204-042
• Food Engineering • Previous Articles
YOU Jieyu, TANG Changbo, ZHANG Luyan, ZHANG Wei, WANG Yaosong
Published:
2023-12-13
CLC Number:
YOU Jieyu, TANG Changbo, ZHANG Luyan, ZHANG Wei, WANG Yaosong. Effect of Ultrasound Combined with pH Adjustment on Gelling Properties of Ginkgo Seed Protein Isolate/Whey Protein Isolate Composite Gels[J]. FOOD SCIENCE, 2023, 44(21): 90-97.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230204-042
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