机译:果胶稳定的乳清蛋白聚集体的环境响应
University of Hohenheim, Institute of Food Science and Biotechnology, Department of Dairy Science and Technology, Garbenstr. 21, D-70599 Stuttgart, Germany;
University of Hohenheim, Institute of Food Science and Biotechnology, Department of Dairy Science and Technology, Garbenstr. 21, D-70599 Stuttgart, Germany;
University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science, Garbenstr. 25, D-70599 Stuttgart, Germany;
University of Hohenheim, Institute of Food Science and Biotechnology, Department of Dairy Science and Technology, Garbenstr. 21, D-70599 Stuttgart, Germany;
Whey protein; Pectin; Electrostatic complex; Heat aggregation; Aggregate size; Stabilization;
机译:乳清蛋白聚集体的中试形成决定了热处理过的乳清蛋白溶液的稳定性-pH和蛋白质浓度的影响
机译:聚集的乳清蛋白和微量的酪蛋白可协同提高富含乳清蛋白的乳液的热稳定性
机译:乳脂乳液稳定的乳脂乳液的体积和界面性能,乳清蛋白分离物和乳清蛋白聚集体
机译:含有乳清蛋白的环保木材饰面的特征
机译:乳清蛋白-多酚聚集体的形成并结合到各种食物结构中。
机译:用于在天然和热聚合乳清蛋白中同时定量自由和总硫醇基团的RP-HPLC方法
机译:标准乳清蛋白分离物和乳清蛋白分离乳酸乳清蛋白氨基酸反应加上新技术