柠檬酸脱酰胺改善小麦面筋蛋白乳化特性的作用机理研究
彭嘉淇, 陈林, 姬文晋, 余林
Study on mechanism of citric acid-induced deamidation improving emulsifying properties of wheat gluten
PENG Jiaqi, CHEN Lin, JI Wenjin, YU Lin
食品与发酵工业
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2025, (24): 163
-171
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DOI: 10.13995/j.cnki.11-1802/ts.042585
