Effect of enzymatically cross-linked beet pectin on stability of emulsion stabilized by protein

被引：0
|
作者：
Li, Jinlong [1 ]
Liu, Huan [2 ]
Zhao, Wenting [1 ]
Wang, Pan [1 ]
Cheng, Yongqiang [1 ]
Yin, Lijun [1 ]
机构：
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
[2] Quality and Standards Research Center, Chinese Academy of Fishery Sciences, Beijing 100141, China
来源：
Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery | 2011年 / 42卷 / 02期
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页码：138 / 143
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