Optimization of Preparation Process of Fat Substitute through Complex Coacervation between Gelatin and Gum Arabic
LIU He1，ZHU Dan-shi1，LIU Li-ping1，CHEN Zhong-chuan1，XU Xue-ming2,3，GUO Shi-dong3，JIN Zheng-yu2,3
FOOD SCIENCE . 2009, (8): 124 -127 .  DOI: 10.7506/spkx1002-6630-200908024