...
机译:使用微滤胚胎菌胚菌菌胚菌菌(MCC)嵌入Lactobacillus rhamOosus Gg(LGG)的递送凝胶制备:温度对结构,流变行为和纹理的影响
Dalian Polytech Univ Sch Food Sci &
Technol Dalian 116000 Liaoning Peoples R China;
Dalian Polytech Univ Sch Food Sci &
Technol Dalian 116000 Liaoning Peoples R China;
Dalian Polytech Univ Sch Food Sci &
Technol Dalian 116000 Liaoning Peoples R China;
Hezhou Univ Inst Food Res Hezhou 542800 Guangxi Peoples R China;
Dalian Polytech Univ Sch Food Sci &
Technol Dalian 116000 Liaoning Peoples R China;
Dalian Polytech Univ Sch Food Sci &
Technol Dalian 116000 Liaoning Peoples R China;
micellar casein concentrates (MCC); Lactobacillus Rhamnosus GG (LGG); fibrillated structure; delivery system; heat treatment;
机译:使用微滤胚胎菌胚菌菌胚菌菌(MCC)嵌入Lactobacillus rhamOosus Gg(LGG)的递送凝胶制备:温度对结构,流变行为和纹理的影响
机译:采用多波形流变技术测定高浓胶束酪蛋白浓缩物浓度的临界凝胶溶胶转变点
机译:通过膜过滤获得的胶束酪蛋白浓缩物的稳态剪切流变性质与剪切速率,浓度和温度的关系
机译:评估接受鼠李糖乳杆菌GG(LGG)配方食品的婴儿的早期耐受行为指标
机译:喷雾干燥胶束酪蛋白浓缩物的补液行为在冷或暖温度下使用脱脂牛奶微滤液产生的浓缩物