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机译:黄芪总黄酮黄can胶分泌物对乳清分离蛋白乳化液流变和物理性能的影响
Transfer Phenomena Laboratory, Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran;
Transfer Phenomena Laboratory, Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran;
Department of Food Science, Faculty of Nutrition and Food Science, Beheshti University of Medical Sciences, Tehran, Iran;
Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Iran University of Tehran, Tehran, Iran;
Department of marine living resources, Iranian National Institute for Oceanography, PO Box 14155-4781, Tehran, Iran;
emulsion; particle size distribution; rheological property; tragacanth gum; whey protein isolate;
机译:pH和离子强度对含黄原胶的乳清蛋白稳定的o / w乳液的物理流变性和稳定性的影响
机译:含有乳胶和瓜尔胶的乳清蛋白分离稳定乳液的流变特性
机译:果胶和瓜尔胶的乳清蛋白分离稳定乳液的流变特性
机译:乳清蛋白类型和黄原口香糖对最终混合物流变性和乳液稳定性的影响
机译:添加黄原胶对乳清分离蛋白稳定乳液的影响
机译:使用混合物设计方法预测三种伊朗黄芪种所渗出的含有黄tr胶的低热量乳制甜点的流变特性
机译:六种伊朗黄芪中黄蓍胶分泌物的组成分析和流变学特征