Effect of high acyl gellan gum on the characterization of heat-induced gelation of whey protein isolate

doi:10.13995/j.cnki.11-1802/ts.022128

GUO Na, SONG Miaomiao, XU Zhongdong, ZHU Guilan, HE Yunkun, YU Zhenyu, MA Ying

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 72-77.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 72-77. DOI: 10.13995/j.cnki.11-1802/ts.022128

Effect of high acyl gellan gum on the characterization of heat-induced gelation of whey protein isolate

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(3): 72-77 https://doi.org/10.13995/j.cnki.11-1802/ts.022128

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Received	Published
2019-08-30	2020-02-15
Issue Date
2020-03-13

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