机译:温度和pH对酪蛋白溶解度的影响:环境对α_s-和β-酪蛋白解离的影响
Department of Dairy Science and Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21, 70599 Stuttgart, Germany;
Department of Dairy Science and Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21, 70599 Stuttgart, Germany;
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany;
Department of Dairy Science and Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21, 70599 Stuttgart, Germany;
casein; β-casein; calcium; solubility;
机译:酪蛋白胶束解离为可溶性酪蛋白复合物
机译:温度和pH对酪蛋白溶解度的影响:I.胶束酪蛋白和酪蛋白酸盐的结构特征
机译:凝乳酶酪蛋白中试规模生产过程中干燥剂入口温度对凝乳酶酪蛋白在正磷酸二钠溶液中水合行为的影响
机译:酪蛋白在硫酸铵水溶液中的溶解度
机译:果胶和大豆可溶性多糖与酪蛋白在低pH下的相互作用。
机译:酪蛋白胶束解离为可溶性酪蛋白复合物。
机译:酪蛋白胶束解离为可溶性酪蛋白复合物。
机译:热控制系统运行和环境参数对skylab大气露点温度的影响