机译:亚临界水诱导大豆蛋白和芦丁的络合:改进的界面性能和乳液稳定性
Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou 510640, P. R. China;
Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou 510640, P. R. China;
Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou 510640, P. R. China,Guangdong Province Key Laboratory/or Green Processing of Natural Products and Product Safety, South China Univ. of Technology, Guangzhou 510640, P. R. China;
Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou 510640, P. R. China;
Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou 510640, P. R. China;
emulsifying properties; interfacial adsorption; rutin; soy protein; subcritical water;
机译:大豆蛋白质,水解糖苷和单甘油酯在乳液中的油/水界面对界面性质和乳液稳定性的影响
机译:基于猪骨蛋白水解物和猪骨蛋白水解物-芦丁共轭物之间的界面静电作用,提高乳液的物理和氧化稳定性
机译:基于猪骨蛋白水解产物和猪骨蛋白水解产物 - rutin缀合物的界面静电效应,提高乳液的物理和氧化稳定性
机译:NaOH和Daqing原油反应对油/水界面性能和乳液稳定性的影响
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:亚临界水处理制得的大豆蛋白水解物对猪肉肉冻藏期理化特性的影响
机译:用豌豆蛋白和鱼皮稳定水溶质油的物理稳定性和界面性质