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机译:微波加热,蒸汽,沸腾和烘烤对藜氨基藜(Chenopopodium藜tmaIld.)蛋白质分离物的结构和功能性能的影响
College of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou 450000 Henan China;
College of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou 450000 Henan China;
College of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou 450000 Henan China;
College of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou 450000 Henan China;
College of Food Science and Technology Henan University of Technology Zhengzhou 450000 Henan China;
Institute of Food Science and Technology Henan Academy of Agricultural Sciences Zhengzhou 450000 Henan China;
Functional properties; heat treatments; quinoa protein isolates; structure;