机译:超声处理对扇贝蛋白(Chlamys farreri)的理化和乳化特性的影响
Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Dalian, Peoples R China;
Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Dalian, Peoples R China;
Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Dalian, Peoples R China;
Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Dalian, Peoples R China;
Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Dalian, Peoples R China;
Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Dalian, Peoples R China;
Scallops; Protein; Ultrasound treatment; Physicochemical properties; Emulsifying property;
机译:高压均质处理对扇贝蛋白(Chlamys farreri)的理化和乳化特性的影响
机译:高压均质治疗对扇贝(Chlamys Farreri)的蛋白质物理化学和乳化性能的影响
机译:超声处理对热聚集前后乳清蛋白理化和乳化特性的影响
机译:用超声处理改变乳化性能的大豆蛋白分离物的修饰
机译:蛋白质量和牛奶蛋白成分对即食蛋白饮料的感觉和物理化学性质的影响
机译:球磨机处理对扇贝(Chlamys farreri)产生的蛋白质提取物的理化性质和消化率的影响
机译:超声对小麦和大豆蛋白分离物物理化学和乳化性能的影响