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SPECTROSCOPY AND SPECTRAL ANALYSIS  2013, Vol. 33 Issue (05): 1275-1280    DOI: 10.3964/j.issn.1000-0593(2013)05-1275-06
光谱学与光谱分析 |
Spectroscopic Evaluation of Effects of Heat Treatments on the Structures and Emulsifying Properties of Caseins
ZHANG Hao1, WANG Peng-jie2, LEI Xin-gen3, YANG Hong-ju4, ZHANG Lu-da2, REN Fa-zheng2, ZHENG Li-min1*
1. College of Information and Electrical Engineering, China Agricultural University, Beijing 100094, China 2. Laboratory of Functional Dairy, China Agricultural University, Beijing 100094,China3. Cornel University, NY 14456, USA4. Quality Control and Inspection Center for Domestically Animal Products, Ministry of Agriculture, Beijing 100094, China