Properties of emulsion gel stabilized by transglutaminase-induced glycosylated and cross-linked casein

SONG Chun-li,CHEN Jia-peng,REN Jian

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (12) : 73.

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PDF(1147 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (12) : 73.

Properties of emulsion gel stabilized by transglutaminase-induced glycosylated and cross-linked casein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(12): 73

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