Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate

被引：0
|
作者：
Wang, Bo [1 ,2 ]
Zhang, Shuwen [2 ]
Liu, Lu [2 ]
Pang, Xiaoyang [2 ]
Lu, Jing [2 ]
Lü, Jiaping [2 ]
Yu, Jinghua [1 ]
机构：
[1] College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin,300457, China
[2] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing,100193, China
来源：
Shipin Kexue/Food Science | 2018年 / 39卷 / 16期
关键词：
D O I：
10.7506/spkx1002-6630-201816015
中图分类号：
学科分类号：
摘要：
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页码：98 / 104
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