pH偏移对糖基化反应改善蛋清乳化性能的影响
魏海燕, 唐令奎, 龙廷渟, 骆乂萌, 龚佳瑞, 罗奇, 叶思伦, 刘俊锋, 叶劲松
Effect of pH shift on glycosylation to improve egg white emulsification
WEI Haiyan, TANG Lingkui, LONG Tingting, LUO Yimeng, GONG Jiarui, LUO Qi, YE Silun, LIU Junfeng, YE Jinsong
食品与发酵工业
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2025, (10): 186
-191
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DOI: 10.13995/j.cnki.11-1802/ts.040332
