• Spectroscopy and Spectral Analysis
  • Vol. 37, Issue 10, 3127 (2017)
CUI Na1、2, WEN Peng-cheng1、2, GUO Hui-yuan3、4, LUO Jie3、4, and REN Fa-zheng1、3、4
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
  • 3[in Chinese]
  • 4[in Chinese]
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    DOI: 10.3964/j.issn.1000-0593(2017)10-3127-06 Cite this Article
    CUI Na, WEN Peng-cheng, GUO Hui-yuan, LUO Jie, REN Fa-zheng. Spectroscopic Study on Effect of Sucrose on the Structure and Emulsification of Sodium Caseinate[J]. Spectroscopy and Spectral Analysis, 2017, 37(10): 3127 Copy Citation Text show less
    References

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    [2] Wang P J, Jin S M, Guo H Y, et al. Food Chemistry, 2015, 173: 468.

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    CUI Na, WEN Peng-cheng, GUO Hui-yuan, LUO Jie, REN Fa-zheng. Spectroscopic Study on Effect of Sucrose on the Structure and Emulsification of Sodium Caseinate[J]. Spectroscopy and Spectral Analysis, 2017, 37(10): 3127
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