机译:酪蛋白酸钠和明胶微粒的制备,结构和稳定性
Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17 6700AA, Wageningen, The Netherlands;
Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17 6700AA, Wageningen, The Netherlands;
Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17 6700AA, Wageningen, The Netherlands;
Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17 6700AA, Wageningen, The Netherlands;
Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17 6700AA, Wageningen, The Netherlands;
Protein particles; Sodium caseinate; Gelatin; Two-step emulsification; pH stability; Heat stability;
机译:基于载有纳米乳化活性化合物的明胶,明胶-壳聚糖或明胶-酪蛋白酸钠混合物的薄膜的物理和抗氧化性能
机译:酪蛋白酸钠配制的脂质乳剂的结构和稳定性
机译:通过超声施用对酪蛋白酸钠制备的预乳化大豆油钠的界面性能,结构和氧化稳定性
机译:加工条件和组合物对酪蛋白乳液稳定性的影响
机译:双乙酸钠和/或乳酸钠对用纤维蛋白原-凝血酶结合系统生产的重组火鸡牛排的储存稳定性和可接受性的影响。
机译:芦丁型玉米醇溶蛋白酪蛋白酸钠纳米粒子的制备表征及抗氧化活性
机译:酪蛋白酸钠稳定的超高压均质乳液:蛋白质浓度和压力对乳液结构和稳定性的影响
机译:刚 - 配体镧系元素配合物中溶液 - 固态构象依赖性。钠(Diaquobis(Benzene-1,2-Dioxydiacecetato)Lanthanate(III))四水合物的制备和结构