机译:热诱导变性对乳清分离蛋白基膜技术功能性能的影响
Fraunhofer-lnstitute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, 85354 Freising, Germany,Technische Universitaet Muenchen, Food Packaging Technology, Weihenstephaner Steig 22, 85354 Freising, Germany;
Fraunhofer-lnstitute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, 85354 Freising, Germany,Fulda University of Applied Sciences, Department of Food Technology, Marquardstrasse 35, 36039 Fulda, Germany;
Fulda University of Applied Sciences, Department of Food Technology, Marquardstrasse 35, 36039 Fulda, Germany;
Fraunhofer-lnstitute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, 85354 Freising, Germany;
whey protein isolate; degree of denaturation; water vapor transmission rate; oxygen permeability; surface energy;
机译:交联的乳清蛋白分离物基薄膜的水溶性,机械,阻隔和热性能
机译:变性时间和温度对乳清蛋白可食性膜的溶解度,拉伸性能和透氧性的影响
机译:紫外线辐射诱导乳清蛋白分离液膜的交联
机译:乳清蛋白相互作用:对食用薄膜性能的影响
机译:基于乳清蛋白分离物的可食膜的机械性能受肉加工条件的影响以及这些性能的优化。
机译:亚硫酸钠十二烷基硫酸钠和尿素对乳清分离蛋白基膜的分子相互作用和性能的影响
机译:微生物转谷氨酰胺酶处理乳清蛋白分离型膜的机械,屏障和结构性能