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机译:水热蒸煮与淀粉酶预处理相结合的热稳定米糠蛋白质的制备与表征
College of Light Industry and Food Sciences, South China University of Technology, Cuangzhou 510640, PR China,Department of Light Industry and Food Engineering, Cuangxi University, Nanning 530004, PR China;
College of Light Industry and Food Sciences, South China University of Technology, Cuangzhou 510640, PR China;
College of Light Industry and Food Sciences, South China University of Technology, Cuangzhou 510640, PR China;
College of Light Industry and Food Sciences, South China University of Technology, Cuangzhou 510640, PR China;
College of Light Industry and Food Sciences, South China University of Technology, Cuangzhou 510640, PR China;
College of Light Industry and Food Sciences, South China University of Technology, Cuangzhou 510640, PR China;
College of Light Industry and Food Sciences, South China University of Technology, Cuangzhou 510640, PR China;
rice bran protein; hydrothermal cooking; amylase pretreatment; physicochemical properties; emulsifying property;
机译:热稳定脱脂米糠的米糠蛋白的制备及其功能性质
机译:乳酸菌发酵结合水热蒸煮预处理富集异黄酮苷元的豆浆的制备与表征
机译:高质量米糠蛋白的制备和表征。
机译:稻糠蛋白生物酶水解的制备,纯化和鉴定抗氧化肽
机译:热稳定脱脂米糠蛋白质提取系统和蛋白质功能的优化。
机译:水热预处理和分馏后的麦麸细胞壁成分的表征
机译:来自脱脂米糠的蛋白质浓缩物:制备和表征