Influence of Heteroaggregation and Enzymatic Cross-Linking on Rheological Properties of Lactoferrin and Whey Protein Isolate Emulsions
LI Xin, WANG Xu, LIU Jiawei, LI Yu, XU Duoxia, CAO Yanping
FOOD SCIENCE . 2018, (12): 20 -25 .  DOI: 10.7506/spkx1002-6630-201812004