超高温瞬时灭菌牛乳酪蛋白与β-乳球蛋白形成老化凝胶的机制研究
张太, 刘伊索, 曹佳媛, 陈志伟, 易华西
Mechanistic study on aged gel formation by casein and β-lactoglobulin in ultra-high temperature milk
ZHANG Tai, LIU Yisuo, CAO Jiayuan, CHEN Zhiwei, YI Huaxi
食品与发酵工业
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2025, (8): 85
-91
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DOI: 10.13995/j.cnki.11-1802/ts.040215
