卵磷脂对乳清分离蛋白乳液性质和乳液凝胶结构特性及其所负载β-胡萝卜素的影响 / Effects of lecithin on the emulsion properties,emulsion gel structure characteristics and its loaded β-carotene of whey isolate protein
- Resource Type
- Academic Journal
- Source
- 食品安全质量检测学报 / Journal of Food Safety & Quality. 14(7):164-172
- Subject
乳清分离蛋白 卵磷脂 乳液凝胶 流变特性 稳定性 - Language
- Chinese
- ISSN
- 2095-0381