机译:高强度超声预处理对硫酸钙诱导大豆分离蛋白凝胶性能的影响
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China,The University of British Columbia, Faculty of Land and Food Systems, Food Nutrition and Health Program, 2205 East Mall, Vancouver,British Columbia, Canada V6T 1Z4;
The University of British Columbia, Faculty of Land and Food Systems, Food Nutrition and Health Program, 2205 East Mall, Vancouver,British Columbia, Canada V6T 1Z4;
Hubei University of Technology, Wuhan, Hubei 430068, PR China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China;
high-intensity ultrasound; soy protein isolate; CaSO_4-induced gel particle size; morphology; physicochemical properties;
机译:高强度超声预处理对大豆分离蛋白的酸诱导胶凝行为
机译:Smilax中国L.淀粉对硫酸钙凝胶凝胶性质和相互作用的影响
机译:酸诱导的大豆蛋白分离凝胶在大豆蛋白分离水溶液或其糖基化产物存在下的流变和纹理性质
机译:在葡糖胺存在下经转谷氨酰胺酶修饰的大豆分离蛋白的乳化和凝胶化特性
机译:钙诱导乳清蛋白分离物冷胶凝的机制。
机译:大豆可溶性多糖对葡糖-δ-内酯诱导的大豆分离蛋白凝胶形成的影响
机译:欧洲鳗鱼(Anguilla Anguilla)产生的蛋白质分离凝胶的物理化学,纹理,流变和微观结构性能通过热诱导的凝胶化工艺
机译:(35s)甲硫氨酸标记细胞膜十二烷基硫酸钠 - 聚丙烯酰胺梯度凝胶电泳中小鼠淋巴母细胞瘤中膜蛋白的可变表达