Changes in Interfacial and Emulsifying Properties of β-Lactoglobulin Protein during Its Fibrillation
HUANG Ying, GAO Zhiming, WU Binxian, LIN Zhantuo, ZHAO Junjun, FANG Yapeng
FOOD SCIENCE . 2018, (6): 20 -25 .  DOI: 10.7506/spkx1002-6630-201806004