Effect of Glycosylation Treatment Coupled with Dynamic High Pressure Microfluidization on Emulsifying Properties and Structure of β-Lactoglobulin
ZHONG Jun-zhen, TU Yue, LIU Wei, LIU Cheng-mei*
FOOD SCIENCE . 2014, (1): 7 -11 .  DOI: 10.7506/spkx1002-6630-201401002