机译:β-环糊精,乳清蛋白和大豆蛋白对紫色肉质甜土豆获得的花青素热储存稳定性的影响
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;
Purple-fleshed sweet potato pigment; Anthocyanins; Long-term storage; Thermal processing; Degradation kinetics; Food colorant;
机译:不同pH值和果汁的水溶液中紫色肉甘薯花青素的鉴定和热稳定性
机译:抗坏血酸存在下低酰基高酰基结冷胶对紫薯花色苷热稳定性的影响
机译:衍生自壳聚糖和乳清蛋白分离物的纳米键复合增强了热稳定性,并减慢了模拟消化中的花青素释放,并制备了速溶咖啡
机译:大豆蛋白分离物和乳清蛋白浓缩膜的力学性能
机译:木薯和甘薯根组织中的贮藏蛋白,品质和加工效果等化合物。
机译:诱导的愈伤组织中酰化花色苷的特性 紫皮番薯番薯L的贮藏根
机译:1P056环糊精对蛋白质热稳定性的夹杂物(01c。蛋白质:财产,海报)