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EFFECTS OF SUGARS ON THE CROSS-LINKING FORMATION AND PHASE SEPARATION OF THE HIGH-PRESSURE INDUCED G
[会议论文] 作者：Jinsong He,Chihkang Lo,Hongwei Yang,Taihua Mu,Norihiro Azuma,Choemon Kanno,
来源：第十四届世界食品科技大会 年份：2008
One of the functional properties of whey proteins is their gelation,which is known to be induced by heat treatment,while hydrostatic pressure has recently been shown to induce gelation in whey protein...
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