Preheating intensity affects the properties of age gelation formed in direct ultra-high-temperature skim milk

作者：Xiaohan Liu, Han Gong, Y. Hu, Pengjie Wang, Hongliang Li, Wentao Qian, Fazheng Ren, Xueying Mao · 发表于：International Dairy Journal · 年份：2024 · DOI：10.1016/j.idairyj.2024.106100 · 被引用次数：4 · 研究领域：Microencapsulation and Drying Processes、Proteins in Food Systems、Meat and Animal Product Quality