机译:通过高温短时干热美拉德反应与麦芽糖糊精结合提高大豆分离蛋白的乳化性能
Department of Food Science and Technology, Research and Development Center of Food Proteins, South China University of Technology, Guangzhou 510640, China;
Department of Food Science and Technology, Research and Development Center of Food Proteins, South China University of Technology, Guangzhou 510640, China ,Academy of State Administration of Grain, Beijing 100037, China;
Department of Food Science and Technology, Research and Development Center of Food Proteins, South China University of Technology, Guangzhou 510640, China ,Preparatory adult education college, Guizhou Minzu University, Guiyang 550025, China;
Department of Food Science and Technology, Research and Development Center of Food Proteins, South China University of Technology, Guangzhou 510640, China ,State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China;
Conjugates; emulsifying properties; Maillard reaction; maltodextrin; soy protein isolate;
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:美拉德反应与葡聚糖结合改善花生分离蛋白的功能特性
机译:葡萄糖结合提高大豆分离蛋白的溶解性和乳化性能
机译:美拉德反应通过葡萄糖修饰大豆分离蛋白-提高溶解度和乳化性能
机译:大功率超声波在大豆蛋白生产中的应用及其对大豆分离蛋白功能特性的影响研究。
机译:通过美拉德反应部分分离乳清蛋白分离物到榴莲种子胶:起泡性能持水量和界面活性
机译:通过果糖缀合物通过美丽反应改善谷蛋白的发泡和乳化性能