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机译:通过美拉德反应交联的大豆分离蛋白/羧甲基纤维素共混物膜的理化性质:颜色,透明度和热封能力
Institute of Materials Science & Chemical Engineering, Department of Packaging Engineering Tianjin University of Commerce. Tianjin 300134, China,School of Materials Science & Engineering, Tianjin University, Tianjin 300072, China;
School of Materials Science & Engineering, Tianjin University, Tianjin 300072, China;
Institute of Materials Science & Chemical Engineering, Department of Packaging Engineering Tianjin University of Commerce. Tianjin 300134, China;
Institute of Materials Science & Chemical Engineering, Department of Packaging Engineering Tianjin University of Commerce. Tianjin 300134, China;
Institute of Materials Science & Chemical Engineering, Department of Packaging Engineering Tianjin University of Commerce. Tianjin 300134, China;
Institute of Materials Science & Chemical Engineering, Department of Packaging Engineering Tianjin University of Commerce. Tianjin 300134, China;
School of Materials Science & Engineering, Tianjin University, Tianjin 300072, China;
soy protein isolate; carboxymethyl cellulose; color; transparency; heat-sealing ability;
机译:美拉德反应交联的羧甲基纤维素/大豆分离蛋白共混食用膜的结构和性能
机译:大豆分离蛋白/聚乙烯醇共混物薄膜的热封性能:热封温度的影响
机译:大豆分离蛋白/聚乙烯醇共混物薄膜的热封性能:热封温度的影响
机译:大豆蛋白分离盐/羧甲基壳聚糖/油酸共混膜的水分吸附等温度预测模型
机译:掺混和乳化作用对乳清蛋白浓缩物和大豆蛋白分离物(化学修饰,超滤,蛋白)的功能性质变化的影响。
机译:超声预处理对大豆蛋白/糖美拉德反应产物理化特性和流变特性的影响
机译:大豆蛋白分离液/棉纳米晶纤维素膜的制备与性能