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机译:超高压均质法制备大豆蛋白纳米乳的理化性质和贮存稳定性
Northeast Agr Univ, Coll Sci, Harbin 150030, Heilongjiang, Peoples R China|Mississippi State Univ, Dept Food Sci Nutr & Hlth Promot, Mississippi State, MS 39762 USA;
Mississippi State Univ, Dept Food Sci Nutr & Hlth Promot, Mississippi State, MS 39762 USA;
Mississippi State Univ, Dept Food Sci Nutr & Hlth Promot, Mississippi State, MS 39762 USA;
Soybean protein isolate; beta-Conglycinin; Glycinin; Nanoemulsions; Ultra-high pressure homogenization; Storage stability;
机译:均质化压力和大豆蛋白浓度影响紫苏油纳米乳的稳定性
机译:超高压均质化和水胶体对豆浆理化及贮藏特性的影响
机译:超高压均质化增强了大豆分离蛋白稳定乳液的理化特性
机译:超高压均质化和热处理对杏仁饮料物理化学性质的影响
机译:由气体支撑的螺旋压制豆粕制备的蛋白质成分的组成,功能和感官特性。
机译:高压均质法制备大豆分离蛋白-磷脂酰胆碱纳米乳
机译:通过自发乳化或高压均质化获得的卵磷脂基纳米乳液的物理化学性质