机译:用改性大豆蛋白分离株制备油包水乳液的冻融稳定性的提高
Northeast Agr Univ Coll Food Sci Harbin 150030 Heilongjiang Peoples R China;
Northeast Agr Univ Coll Food Sci Harbin 150030 Heilongjiang Peoples R China;
Northeast Agr Univ Coll Food Sci Harbin 150030 Heilongjiang Peoples R China;
Heilongjiang Green Food Sci Res Inst Harbin 150028 Heilongjiang Peoples R China;
Northeast Agr Univ Coll Food Sci Harbin 150030 Heilongjiang Peoples R China;
Northeast Agr Univ Coll Food Sci Harbin 150030 Heilongjiang Peoples R China;
Soy protein isolate; Hydrolysate; Emulsifier; Freeze-thaw stability; Environmental factor;
机译:用改性大豆蛋白分离株制备油包水乳液的冻融稳定性的提高
机译:样品老化对大豆分离蛋白制备的水包油乳化液冻融稳定性的影响
机译:样品老化对用大豆蛋白分离株制备的水乳液的冻融稳定性的影响
机译:用大豆蛋白分离丙烯脂蛋白缀合物制备油加油的冻融稳定性
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:用乳清蛋白分离 - 葛根素复合材料制备水 - 水乳液:环境稳定性和界面行为
机译:样品老化对用大豆蛋白分离株制备的水乳液的冻融稳定性的影响