Unravelling the synergistic effect of incorporation of β-glucan and high intensity ultrasound treatment on the stability of highland barley milk

作者：Hongwei Cao, Ranqing Li, Sen Li, Hongdong Song, Kai Huang, Yu Zhang, Jun Lu, Xiao Guan · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.109396 · 被引用次数：19 · 研究领域：Proteins in Food Systems、Microbial Inactivation Methods、Microencapsulation and Drying Processes