机译:酶促水解对果胶特性和协同效率对蛋清蛋白乳化特性的影响
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China|Jiangnan Univ, Sch Food Sci, Wuxi 214122, Jiangsu, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China|Jiangnan Univ, Sch Food Sci, Wuxi 214122, Jiangsu, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China|Jiangnan Univ, Sch Food Sci, Wuxi 214122, Jiangsu, Peoples R China;
Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China|Jiangnan Univ, Sch Food Sci, Wuxi 214122, Jiangsu, Peoples R China;
Jiangsu Kang De Engn Ind Co Ltd, Nantong 226600, Jiangsu, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China|Jiangnan Univ, Sch Food Sci, Wuxi 214122, Jiangsu, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China|Jiangnan Univ, Sch Food Sci, Wuxi 214122, Jiangsu, Peoples R China;
Egg white protein; Hydrolysis; Pectin; Stability; Antioxidant; Rheology;
机译:部分水解结合热处理改善蛋清蛋白的乳化性能
机译:酸和酸热诱导的蛋清蛋白的特性和乳化特性
机译:酶水解对蛋黄热稳定性和乳化特性的影响
机译:酶解程度对玉米胚芽蛋白水解产物起泡和乳化性能的影响
机译:酪蛋白和乳清蛋白水解产生的肽的乳化特性。
机译:蛋清蛋白的酶水解具有降压作用在自发性高血压大鼠中
机译:超声和高压二氧化碳处理对蛋清蛋白酶水解的影响