机译:由牛奶浓缩蛋白和碳水化合物组成的超临界流体挤出产品的物理性能
Food Science Department, Cornell University, Ithaca, NY 14850, USA,Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Beijing 100193, China;
Food Science Department, Cornell University, Ithaca, NY 14850, USA;
Food Science Department, Cornell University, Ithaca, NY 14850, USA;
Food Science Department, Cornell University, Ithaca, NY 14850, USA;
Carbohydrates; milk protein concentrate; supercritical fluid extrusion;
机译:超临界流体挤出官能化乳蛋白浓缩物的乳化性能
机译:超临界流体挤出过程中的过程流动性和结构形成乳蛋白浓缩物
机译:基于SC-CO_2的挤压蒸汽:牛奶蛋白浓缩物挤出物的物理性质的比较
机译:双螺杆挤出机生产的蛋白质 - 碳水化合物片的物理性质
机译:超临界流体挤出乳蛋白浓缩成膨化产物
机译:组成和制造方法对浓缩乳蛋白粉的物理和补水性能的影响
机译:反应超临界流体挤出组织化的乳清蛋白浓缩物的理化性质