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机译:小麦麸皮纤维素改善大豆蛋白分离凝胶的凝胶性质和形成机制
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Insoluble cellulose; Heat-induced gelation; Gel characteristics; Rheological property; Microstructure;
机译:超声波/微波辅助处理对大豆分离蛋白/微晶小麦麸皮纤维素膜性能的影响
机译:二重奏诱导过氧化物酶和钙离子的多样性机械性能和高粱糠酰·阿拉伯诺基诺毒素/大豆蛋白分离混合凝胶的多样性机械性能和微观结构
机译:钙离子对纤维素纳米晶体乳清蛋白分离复合凝胶凝胶化性质的影响及机制
机译:银鲤鱼的凝胶性质(次耳疗法莫里斯)SURIMI:热处理和大豆蛋白孤立对SURIMI凝胶纹理的影响
机译:半胱氨酸对乳清蛋白基凝胶和乳液凝胶的形成,微观结构和理化性质的影响。
机译:大豆蛋白质压缩凝胶:凝胶化机制影响添加的酚醛酸的体外蛋白水解和生物可接受性
机译:藻酸盐,大豆蛋白分离和葵花籽油浓度对凝胶中藻酸盐基乳液凝胶珠的水损,收缩,弹性和结构性能的影响