机译:酶辅助逆流提取制备大豆蛋白的理化性质
National Engineering Laboratory of Wheat and Corn Further Processing, School of Food Science and Engineering. South China University of Technology. Guangzhou 510640. China,School of Chemistry and Chemical Engineering. Lingnan Normal University, Zhanjiang 524048, China;
School of Biological Engineering and Food Science, Hubei University of Technology, Wuhan 430064, China;
School of Chemistry and Chemical Engineering. Lingnan Normal University, Zhanjiang 524048, China;
National Engineering Laboratory of Wheat and Corn Further Processing, School of Food Science and Engineering. South China University of Technology. Guangzhou 510640. China;
National Engineering Laboratory of Wheat and Corn Further Processing, School of Food Science and Engineering. South China University of Technology. Guangzhou 510640. China;
National Engineering Laboratory of Wheat and Corn Further Processing, School of Food Science and Engineering. South China University of Technology. Guangzhou 510640. China;
Countercurrent extraction; enzyme treatment; physicochemical properties; soy protein;
机译:通过逆流,两阶段,酶辅助的水提取产生的大豆蛋白的特性。
机译:喷射蒸煮结合酶辅助超滤由大豆浓缩蛋白制备的新型大豆分离蛋白
机译:美拉德反应制备大豆分离蛋白-麦芽糊精和大豆分离蛋白-阿拉伯胶的理化性质比较研究
机译:利用物化性质转化为二元蛋白质的大规模预测人类蛋白质与蛋白质相互作用的特征提取方法
机译:大豆蛋白水解产物的物理化学性质及其配制及稳定性与包封益生菌
机译:亚临界介质制备的大豆蛋白水解物对猪肉馅饼理化特性的影响
机译:含和不含大豆蛋白的乳液的稳定性和物理性质
机译:同时增塑混合制备大豆蛋白混合物的研究。