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机译:不同脂肪浓度的肉乳中碱性蛋白酶水解马铃薯蛋白的抗氧化和乳化性能
Department of Food Technology, Human Nutrition, and Food Safety, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain Department of Biosystems and Agricultural Engineering, 128 C.E. Barnhart Building, University of Kentucky, Lexington, KY 40546-0276, USA Department of Food Technology, Human Nutrition, and Food Safety, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain;
Department of Biosystems and Agricultural Engineering, 128 C.E. Barnhart Building, University of Kentucky, Lexington, KY 40546-0276, USA;
Department of Animal and Food Sciences, 206 W.P. Carrigus Building, University of Kentucky, Lexington, KY 40546-0215, USA;
Department of Biosystems and Agricultural Engineering, 128 C.E. Barnhart Building, University of Kentucky, Lexington, KY 40546-0276, USA;
Department of Biosystems and Agricultural Engineering, 128 C.E. Barnhart Building, University of Kentucky, Lexington, KY 40546-0276, USA;
Department of Food Technology, Human Nutrition, and Food Safety, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain;
frankfurters; lipid oxidation; emulsion stability; gel strength; cooking losses; colour;
机译:大豆蛋白水包油乳液中马铃薯蛋白水解产物的抗氧化和乳化性能
机译:膜滤大豆皮果胶和预乳化的纤维/油对低脂低盐肉类乳液化学和技术性能的影响
机译:蛋白质浓度和均质压力对酪蛋白酸钠和乳清分离蛋白的O / W乳化和乳化稳定性能的影响
机译:将散脂性能与乳化系统相关:通过结晶脂肪来表征乳液不稳定
机译:盐含量和用非肉类蛋白质稳定的预乳化脂肪对肉糊的流变行为,质地和微结构的影响。
机译:膜滤大豆皮果胶和预乳化的纤维/油对低脂低盐肉类乳液化学和技术性能的影响
机译:超声辅助乳化对肌原纤维蛋白稳定猪肉脂肪乳液乳化和流变性质的影响