Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation

作者：Xiaofei Li, Chuo Guo, Peiyuan Li, Jiaojiao Sun, Xi Yang, Yurong Guo · 发表于：Food Hydrocolloids · 年份：2021 · DOI：10.1016/j.foodhyd.2021.106897 · 被引用次数：48 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Food composition and properties