机译:茶多酚和大豆分离蛋白制备的抗氧化剂纳米乳液的结构和功能性能
Food Science College, Northeast Agricultural University, Harbin 150030, CHINA;
Food Science College, Northeast Agricultural University, Harbin 150030, CHINA;
Food Science College, Northeast Agricultural University, Harbin 150030, CHINA;
Food Science College, Northeast Agricultural University, Harbin 150030, CHINA;
Food Science College, Northeast Agricultural University, Harbin 150030, CHINA;
Food Science College, Northeast Agricultural University, Harbin 150030, CHINA;
Chemistry College, Northeast Agricultural University, Harbin 150030, CHINA;
ultra-high pressure homogenization (UHPH); antioxidant; nanoemulsions; complex;
机译:用茶多酚和大豆蛋白分离制备抗氧化纳米乳液的结构和功能性能
机译:与茶多酚萃取物缀合的大豆蛋白分离物的乳化性能和抗氧化活性
机译:大豆异黄酮苷元含量和水热处理大豆分离蛋白的热,功能和结构性质
机译:有限水解大豆分离蛋白的表面性质和结构特征
机译:由气体支撑的螺旋压制豆粕制备的蛋白质成分的组成,功能和感官特性。
机译:亚临界水处理后大豆分离蛋白的功能特性和结构变化
机译:合成和天然萃取化学品对全脂肪和脱脂面粉中大豆蛋白分离物功能性,多酚含量和抗氧化活性的影响