Effect of micellar κ-casein dissociation on the formation of soluble protein complexes and acid gel properties

著录项

• 来源
  《LWT-Food Science & Technology》 |2018年第2018期|共7页
• 作者

  Md. Sultan Mahomud; Nakako Katsuno; Takahisa Nishizu;

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• 作者单位

  Department of Applied Life Science Gifu University;

  Department of Applied Life Science Gifu University;

  Department of Applied Life Science Gifu University;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Cross-linking; Dissociation; Protein complexes; Particle size; Rheology; Gel texture;

  机译：交联;解离;蛋白质复合物;粒度;流变学;凝胶质地;