L-Arginine/L-lysine improved textural properties and water holding capacity of whey protein gels formed at various pH values

WANG Yaosong; MA Tianyi; ZHANG Weiwei; HUANG Meigui; YING Ruifeng; HU Rongrong; TANG Changbo

doi:10.13995/j.cnki.11-1802/ts.024430

WANG Yaosong, MA Tianyi, ZHANG Weiwei, HUANG Meigui, YING Ruifeng, HU Rongrong, TANG Changbo

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (17) : 46-53.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (17) : 46-53. DOI: 10.13995/j.cnki.11-1802/ts.024430

L-Arginine/L-lysine improved textural properties and water holding capacity of whey protein gels formed at various pH values

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(17): 46-53 https://doi.org/10.13995/j.cnki.11-1802/ts.024430

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Received	Revised	Published
2020-05-12	2020-06-04	2020-09-15
Issue Date
2020-10-14

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