机译:再水化乳清蛋白分离用黑醋酸浓缩物的水溶液和通过喷雾干燥和冷冻干燥形成的形成:蛋白质和抗癌性能的改变
Lincoln Univ Fac Agr & Life Sci Dept Wine Food & Mol Biosci Christchurch New Zealand|Riddet Inst Palmerston North New Zealand;
Lincoln Univ Fac Agr & Life Sci Dept Wine Food & Mol Biosci Christchurch New Zealand|Riddet Inst Palmerston North New Zealand;
Zhongkai Univ Agr & Engn Coll Light Ind & Food Guangzhou 510225 Guangdong Peoples R China;
Zhongkai Univ Agr & Engn Coll Light Ind & Food Guangzhou 510225 Guangdong Peoples R China;
Lincoln Univ Fac Agr & Life Sci Dept Wine Food & Mol Biosci Christchurch New Zealand|Riddet Inst Palmerston North New Zealand;
Lincoln Univ Fac Agr & Life Sci Dept Wine Food & Mol Biosci Christchurch New Zealand;
Lincoln Univ Fac Agr & Life Sci Dept Wine Food & Mol Biosci Christchurch New Zealand;
South China Univ Technol Sch Food Sci Engn Guangzhou 510641 Peoples R China;
South China Univ Technol Sch Food Sci Engn Guangzhou 510641 Peoples R China;
Lincoln Univ Fac Agr & Life Sci Dept Wine Food & Mol Biosci Christchurch New Zealand|Riddet Inst Palmerston North New Zealand|South China Univ Technol Sch Food Sci Engn Guangzhou 510641 Peoples R China;
Blackcurrant; Anthocyanins; Whey; Functional properties; Novel protein ingredient;
机译:用黑醋酸浓缩物的再水解钠酪蛋白水溶液的组合和通过喷雾干燥和冷冻干燥形成包封:改变蛋白质的功能性质
机译:用喷雾干燥和冷冻干燥策略强化乳清蛋白分离物的官能化
机译:使用二氧化碳从乳清蛋白浓缩物中浓缩α-乳白蛋白(a-la)和β-乳球蛋白(β-LG)的馏分。水溶液中的功能特性
机译:大豆蛋白分离物和乳清蛋白浓缩膜的力学性能
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:麦芽糖糊精与大豆蛋白和α-角叉菜胶的喷雾干燥和冷冻干燥对柑橘副产物提取物的包封
机译:通过使用乳清蛋白分离物或卵磷脂喷雾干燥封装丁香酚:释放动力学,抗氧化剂和抗微生物性质