Effect of enzymatically cross-linked beet pectin on stability of emulsion stabilized by protein

被引：0

作者：

Li, Jinlong ^{[1
]}

Liu, Huan ^{[2
]}

Zhao, Wenting ^{[1
]}

Wang, Pan ^{[1
]}

Cheng, Yongqiang ^{[1
]}

Yin, Lijun ^{[1
]}

机构：

[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

[2] Quality and Standards Research Center, Chinese Academy of Fishery Sciences, Beijing 100141, China

来源：

Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery | 2011年 / 42卷 / 02期

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页码：138 / 143