机译:pH和肉桂醛对乳清分离蛋白稳定乳化液物理稳定性和脂解的影响
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China;
Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China|Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan, Peoples R China|Funct Food Engn & Technol Res Ctr Hubei Prov, Wuhan, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China|Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan, Peoples R China|Funct Food Engn & Technol Res Ctr Hubei Prov, Wuhan, Peoples R China;
Whey protein isolate; Cinnamaldehyde; Protein; Lipid digestion; Schiff base reaction;
机译:大豆卵磷脂浓度对乳清分离蛋白稳定乳液的物理性质和微囊形成的影响
机译:乳清蛋白分离稳定的薄荷油水包油型乳液的流变学和氧化稳定性与热处理的关系
机译:螯合剂对含ω-3脂肪酸的乳清蛋白分离物稳定的水包油乳液的氧化稳定性的影响
机译:Ca-Cateinate /乳清乳液的热稳定性。 pH,盐和蛋白质比率的影响。
机译:用变性大豆乳清蛋白和大豆可溶性多糖制备的水包油乳液的动力学和氧化稳定性。
机译:药物负荷对磷脂稳定胶体脂乳液物理稳定性的影响
机译:硫酸钠乳酸钠与乳清蛋白的影响的评价对乳清蛋白乳液的稳定性
机译:8周乳清蛋白和亮氨酸对身体和认知能力的影响