Effect of Regenerated Cellulose Gel on the Stability of Pre-Emulsion with Whey Protein Isolate

被引：0
|
作者：
Zhao, Yinyu [1 ]
Tian, Xiaona [1 ]
Zhou, Guanghong [1 ]
Zhang, Wangang [1 ]
机构：
[1] Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing,210095, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 06期
关键词：
Apparent viscosity - Droplet sizes - Emulsifying activity indices - Emulsion stability - Regenerated cellulose - Rheological property - Stability indices - Whey protein isolate;
D O I：
10.7506/spkx1002-6630-20180109-108
中图分类号：
学科分类号：
摘要：
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页码：16 / 21
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