pH结合超声处理对牛乳酪蛋白胶束结构和功能特性的影响
妥嘉丽, 尉瀚文, 杨敏, 季伟, 柯得倩
Effects of pH combined with ultrasonication on structure and functional characteristics of micellar casein
TUO Jiali, WEI Hanwen, YANG Min, JI Wei, KE Deqian
食品与发酵工业
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2026, (10): 12
-23
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DOI: 10.13995/j.cnki.11-1802/ts.043554
