机译:天然和合成萃取化学物质诱导的全脂和脱脂面粉基大豆分离蛋白的氧化和结构修饰
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, People's Republic of China ,Department of Human Ecology, Domasi College of Education, University of Malawi, P.O. Box 49, Domasi, Zomba, Malawi;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, People's Republic of China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, People's Republic of China;
Natural; Synthetic; Extraction chemicals; Oxidation; Structural modification; Soy protein isolate;
机译:合成和天然提取化学品对从全脂和脱脂面粉中提取的大豆分离蛋白的产量,组成和蛋白质质量的影响
机译:综合性和自然提取化学品对全脂肪和脱脂面粉中大豆蛋白分离株产量,组成和蛋白质的影响
机译:合成和天然萃取化学品对全脂和脱脂面粉中大豆分离蛋白功能特性,多酚含量和抗氧化活性的影响
机译:天然橡胶和脱脂大豆面粉的绿色复合材料
机译:掺混和乳化作用对乳清蛋白浓缩物和大豆蛋白分离物(化学修饰,超滤,蛋白)的功能性质变化的影响。
机译:合成和天然提取化学物质对从全脂和脱脂面粉中提取的大豆分离蛋白的产量组成和蛋白质质量的影响
机译:合成和天然萃取化学品对全脂肪和脱脂面粉中大豆蛋白分离物功能性,多酚含量和抗氧化活性的影响