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机译:超声处理对乳清蛋白-拓他酚纳米颗粒理化性质和抗菌活性的影响
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China;
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China;
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China;
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China,Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT, United States;
Nanoparticles; Staphylococcus aureus; Totarol; Ultrasound; Whey protein isolate;
机译:超声处理对乳酸钙乳清蛋白分离物的物理化学,功能性和抗氧化活性的影响
机译:高强度超声处理对酪蛋白 - 青霉素-3-半乳糖糖苷缀合物物理化学性质的影响
机译:超声处理对热聚集前后乳清蛋白理化和乳化特性的影响
机译:振动椎间盘铣削时间对煤粉煤灰纳米粒子生理化学和形态学性能的影响
机译:超声波和微波加工对虾生理化学和过敏性能的影响
机译:超声处理对基于乳清蛋白浓缩物的33-二吲哚基甲烷纳米粒子的理化微结构和抗氧化性能的影响
机译:超声处理对乳清蛋白浓缩物的3,3'-二甲基甲烷纳米粒子物理化学,微观结构和抗氧化性能的影响