| 标题 |
Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition
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| 网址 |
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| DOI |
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| 其它 |
Ai Sato a , Kentaro Matsumiya a , Wataru Kaneko b , Masanori Okazaki b , Yasuki Matsumura a |
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