机译:玉米蛋白涂层对酪蛋白酸钠薄膜的表面改性
Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, PR China;
Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, PR China;
Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, PR China;
Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, PR China;
Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, PR China;
Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, PR China;
Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, PR China;
College of Food Science and Engineering, JiangXi Agricultural University, Nanchang 330045, PR China;
Zein; Surface hydrophobicity; Surface free energy; Surface topography; Water vapor permeability; Oxygen permeability;
机译:酪蛋白酸钠对玉米醇溶蛋白胶体颗粒的表面改性,以稳定水包油采摘乳剂
机译:酪蛋白酸钠/甘油和酪蛋白酸钠/聚乙二醇食用涂料体系的溶液和薄膜性能。
机译:载有百里酚的玉米醇溶蛋白酪蛋白酸钠(SC)纳米粒子衍生的新型抗菌膜的制备与表征。
机译:食用玉米蛋白膜:使用响应面方法对主要工艺变量对膜性能的影响
机译:酪蛋白酸钙可食用的薄膜和涂料及其应用。
机译:含/不含酪蛋白酸钠的改良反溶剂沉淀法控制玉米醇溶蛋白纳米/微粒的尺寸
机译:吸附玉米蛋白对吸附玉米膜膜的受控润湿性和热稳定性的表面