机译:加入钙或钠盐诱导冷固结乳清蛋白凝胶
Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), PO Box 6121, 13083-862 Campinas, SP, Brazil;
rnDepartment of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), PO Box 6121, 13083-862 Campinas, SP, Brazil;
rnDepartment of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), PO Box 6121, 13083-862 Campinas, SP, Brazil;
blatz; sharda; and tschoegl equation; cold gelation; fractal analysis; mechanical properties; salts; whey proteins;
机译:一价或二价盐的添加诱导冷固结乳清蛋白亚麻籽胶
机译:加入酪蛋白酸钠可抑制和促进钙存在下乳清蛋白的热诱导胶凝
机译:添加多糖的冷定型乳清蛋白凝胶
机译:冷固性乳清蛋白分离凝胶:聚集体浓度对粘弹性的影响
机译:钙诱导乳清蛋白分离物冷胶凝的机制。
机译:使用抗坏血酸和冷固性乳清蛋白凝胶颗粒增强体外Fe2 +的生物可及性
机译:一价或二价盐的添加诱导冷固结乳清蛋白亚麻籽胶