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机译:通过( - ) - EPIGALLOCATECHIN-3-GALLATE的大豆蛋白分离物的共价修饰:对结构和乳化性能的影响
China Jiliang Univ Coll Standardizat Hangzhou Zhejiang Peoples R China;
Hangzhou Inst Food &
Drug Control Ctr Food Safety &
Qual Hangzhou Zhejiang Peoples R China;
China Jiliang Univ Key Lab Marine Food Qual &
Hazard Controlling Tec Hangzhou Zhejiang Peoples R China;
China Jiliang Univ Key Lab Marine Food Qual &
Hazard Controlling Tec Hangzhou Zhejiang Peoples R China;
China Jiliang Univ Key Lab Marine Food Qual &
Hazard Controlling Tec Hangzhou Zhejiang Peoples R China;
China Jiliang Univ Key Lab Marine Food Qual &
Hazard Controlling Tec Hangzhou Zhejiang Peoples R China;
China Jiliang Univ Key Lab Marine Food Qual &
Hazard Controlling Tec Hangzhou Zhejiang Peoples R China;
soy protein isolate; (-)-Epigallocatechin-3-gallate; covalent modification; emulsifying property;
机译:通过( - ) - EPIGALLOCATECHIN-3-GALLATE的大豆蛋白分离物的共价修饰:对结构和乳化性能的影响
机译:(-)-Epigallocatechin-3-Gallate共价修饰的大豆分离蛋白的乳化和起泡性能
机译:( - ) - EPIGALLOCATECHIN-3-Gallate与共价改性大豆蛋白分离株的乳化和发泡性能
机译:(-)-Epigallocatechin-3-gallate共价修饰的大豆分离蛋白的乳化和起泡性能
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:均质化对大豆分离蛋白分子柔性和乳化特性的影响
机译:( - ) - EPIGALLOCATECHIN-3-Gallate与共价改性大豆蛋白分离株的乳化和发泡性能