Modification of the structural and rheological properties...

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Journal of Food Engineering 2019 / 11

Modification of the structural and rheological properties of β-lactoglobulin/κ-carrageenan mixed gels induced by high pressure processing

Li, Xiaoying, He, Xiaoye, Mao, Like, Gao, Yanxiang, Yuan, Fang
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Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2019.109851
Date:
November, 2019
File:
PDF, 2.05 MB
2019
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