机译:大豆卵磷脂浓度对乳清分离蛋白稳定乳液的物理性质和微囊形成的影响
Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China;
Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China;
Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China|Jiangxi Normal Univ, Coll Life Sci, Nanchang 330022, Jiangxi, Peoples R China;
Jiangxi Normal Univ, Coll Life Sci, Nanchang 330022, Jiangxi, Peoples R China;
Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China;
Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China;
Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China;
Soy lecithin; Whey protein isolate; Protein-emulsifier interaction; Emulsion; Spray drying;
机译:pH和肉桂醛对乳清分离蛋白稳定乳化液物理稳定性和脂解的影响
机译:主要乳液成分对W / O / W纳米乳液的理化和功能特性的影响:多酚,Hi-Cap,罗勒种子胶,大豆和乳清蛋白分离物的影响
机译:有或没有卵磷脂的高压均质化对乳清蛋白基乳液粒径和理化性质的影响
机译:高乳清蛋白浓度的乳清蛋白稳定乳液中多糖的耗尽絮凝
机译:用变性大豆乳清蛋白和大豆可溶性多糖制备的水包油乳液的动力学和氧化稳定性。
机译:乳清蛋白中乳清蛋白分离蛋白稳定型油水乳液氧化结构改性的对比研究初级和二级脂质氧化产物应力
机译:超声处理对微生物转谷氨酰胺酶交联大豆,乳清和大豆乳清蛋白凝胶性能的影响