Effect of pH Value on Rheological and Structural Properties ofL ow Methoxyl Pectin/Sodium Caseinate Composite System
PENG Yuanyuan, WANG Yugui, TANG Xueqian, ZHAO Xin, ZHANG Fusheng, ZHENG Jiong
FOOD SCIENCE . 2019, (6): 35 -40 .  DOI: 10.7506/spkx1002-6630-20180327-365