Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan

被引：0
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作者：
Tang, Meng-xue [1 ]
Lei, Yu-chen [1 ]
Wang, Yong [2 ]
Li, Dong [3 ]
Wang, Li-jun [1 ]
机构：
[1] College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing,100083, China
[2] School of Chemical Engineering, UNSW, Sydney,NSW,2052, Australia
[3] Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
来源：
Food Hydrocolloids | 2021年 / 112卷
关键词：
Microstructure;
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