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机译:高静压压力对大豆蛋白分离糖糖苷糖苷糖浆溶解度变化的影响
Northeast Agr Univ Coll Food Sci 600 Changjiang St Harbin 150030 Peoples R China;
Northeast Agr Univ Coll Food Sci 600 Changjiang St Harbin 150030 Peoples R China|Northeast Agr Univ Minist Educ Key Lab Dairy Sci Harbin 150030 Peoples R China;
Northeast Agr Univ Coll Food Sci 600 Changjiang St Harbin 150030 Peoples R China;
Northeast Agr Univ Coll Food Sci 600 Changjiang St Harbin 150030 Peoples R China;
Northeast Agr Univ Coll Food Sci 600 Changjiang St Harbin 150030 Peoples R China;
Northeast Agr Univ Coll Food Sci 600 Changjiang St Harbin 150030 Peoples R China|Northeast Agr Univ Heilongjiang Green Food Sci Res Inst Harbin 150030 Peoples R China;
High hydrostatic pressure; Soybean protein isolate; Flaxseed gum; Maillard reaction; Nano-HPLC-MS/MS;
机译:高静水压力可改善添加矿物质的大豆分离蛋白的蛋白溶解度和分散稳定性
机译:高静水压辅助的酶水解改善了亚麻籽蛋白分离物的蛋白质消化和具有抗氧化活性的肽的生成
机译:高静水压力预处理亚麻籽分离蛋白:对蛋白质结构,酶水解和最终水解产物抗氧化能力的影响
机译:高压预处理对肌原纤维蛋白和大豆分离蛋白热凝胶化的影响
机译:高静水压处理过的大豆分离蛋白产生的水解产物和肽的抗氧化活性
机译:大豆蛋白分离物高静水压压力处理优化改善其在酸奶中应用的功能和评价
机译:高静水压对榛子水溶性蛋白质修饰的蛋白质组学分析