首页> 外文OA文献 >Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing

【2h】

Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing

机译：从乳清蛋白分离物和可溶性大豆多糖的混合物组装的纳米粒子。冻融乳液的结构，界面行为和应用

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Darío M. Cabezas; Guido N. Pascual; Jorge R. Wagner; Gonzalo G. Palazolo;
展开▼
作者单位

展开▼
年度 2019
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing [J] . Cabezas Dario M., Pascual Guido N., Wagner Jorge R., Food Hydrocolloids . 2019,第OCTa期

机译：由乳清蛋白分离物和可溶性大豆多糖的混合物组装而成的纳米颗粒。冻融乳液的结构，界面行为及其应用
2. Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing [J] . Cabezas Dario M., Pascual Guido N., Wagner Jorge R., Food Hydrocolloids . 2019,第Octa期

机译：从乳清蛋白分离物和可溶性大豆多糖的混合物组装的纳米粒子。冻融乳液的结构，界面行为和应用
3. Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 2. Whey protein isolate (WPI) [J] . Harjinder Singh, Michelle Tamehana, Yacine Hemar, Food Hydrocolloids . 2003,第4期

机译：由乳蛋白和κ-角叉菜胶的混合物形成的水包油乳液的界面组成，微观结构和稳定性：2.乳清蛋白分离物（WPI）
4. A statistical experimental design to plastein synthesis with the mixture of soy protein isolate (SPI) hydrolysate and whey protein isolate (WPI) hydrolysate [C] . Yingcao Xu, Zhibiao Feng, Chunhong Liu International Conference on Chemical Engineering and Advanced Materials . 2011

机译：利用大豆蛋白分离物（SPI）水解产物和乳清蛋白分离物（WPI）水解产物的混合物的统计实验设计
5. Kinetic and oxidative stability of oil-in-water emulsions prepared with denatured soy whey proteins and soy soluble polysaccharides. [D] . Ray, Moumita. 2013

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。
6. Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior [O] . Yejun Zhong, Jincheng Zhao, Taotao Dai, 2021

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
7. Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior [O] . Yejun Zhong, Jincheng Zhao, Taotao Dai, 2021

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

Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing

著录项

引文网络

相似文献

相关主题

期刊订阅