Characteristics of phase behavior transformation of milk protein-polysaccharide multicomponent systems with κ-carrageenan (EI收录) | |
Liu, Qing Qing[1]; Peng, Ya Li[1]; Hu, Fei[1] | |
会议名称 | Advanced Materials Research |
会议日期 | July 6, 2013 - July 7, 2013 |
会议地点 | Guangzhou, China |
关键词 | Casein Chemical engineering Elasticity Emulsification Micelles Microscopic examination Phase separation Proteins Rheology |
URL标识 | 查看原文 |
内容类型 | 会议论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/2050032 |
专题 | 华南理工大学 |
作者单位 | [1] College of Light Industry and Food Science, South China University of Technology, Guangzhou, China |
推荐引用方式 GB/T 7714 | Liu, Qing Qing[1],Peng, Ya Li[1],Hu, Fei[1]. Characteristics of phase behavior transformation of milk protein-polysaccharide multicomponent systems with κ-carrageenan (EI收录)[C]. 见:Advanced Materials Research. Guangzhou, China. July 6, 2013 - July 7, 2013. |
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