Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH

出版年份 2017 全文链接

标题

作者

关键词

Whey protein isolate, Low methoxyl pectin, Cold-set gelation, pH, Self-standing gel, Response surface methodology

出版物

Volume 65, Issue -, Pages 35-45

出版商

Elsevier BV

发表日期

2016-10-31

DOI

10.1016/j.foodhyd.2016.10.037

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