HEAT-INDUCED GELATION OF INDIVIDUAL WHEY PROTEINS A DYNAMIC RHEOLOGICAL STUDY

被引：84

作者：

PAULSSON, M

HEGG, PO

CASTBERG, HB

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10842.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：87 / 90

页数：4

共 18 条

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[4]

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[5]

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[6] THERMAL-STABILITY OF FATTY ACID SERUM ALBUMIN COMPLEXES STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY [J].

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[7]

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[8]

HEGG PO, 1978, THESIS U LUND LUND

[9]

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[10]

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