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Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin

机译：在低甲氧基果胶存在下干乳加热乳清蛋白分离物后蛋白质溶液和O / W乳液的热稳定性得到改善

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Diah Setiowati, Arima; Vermeir, Lien; Martins, José; De Meulenaer, Bruno; Van Der Meeren, Paul;
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年度 2016
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正文语种 eng
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1. Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin [J] . Setiowati Arima Diah, Vermeir Lien, Martins Jose, Colloids and Surfaces, A. Physicochemical and Engineering Aspects . 2016,第Null期

机译：在低甲氧基果胶存在下对乳清蛋白分离物进行干热处理后，提高了蛋白溶液和O / W乳液的热稳定性
2. Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength [J] . Setiowati Arima Diah, Saeedi Serveh, Wijaya Wahyu, Food Hydrocolloids . 2017,第feba期

机译：通过WPI和低甲氧基果胶的干热处理改善了乳清蛋白分离稳定乳剂的热稳定性：果胶浓度，pH和离子强度的影响
3. Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions [J] . Trends in Food Science & Technology . 2020,第期

机译：乳清蛋白 - 多糖缀合物通过干热处理获得，以改善乳清蛋白稳定乳液的热稳定性
4. O/W emulsions stabilized by whey protein: Influence of heat treatment and high pressure homogenization [C] . Raphaela de Araujo Mantovani, ?ngelo Luiz Fazani Cavallieri, Rosiane Lopes da Cunha International congress on engineering and food . 2011

机译：乳清蛋白稳定的O / W乳液：热处理和高压均质化的影响
5. The effect of preheating on solubility and emulsion stability of whey protein concentrates. [D] . Moon, BoKyung. 2002

机译：预热对乳清蛋白浓缩物的溶解度和乳液稳定性的影响。
6. Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion [O] . Qiang Wang, Huaheng Wei, Chaofang Deng, 2020

机译：提高槲皮素在大豆油中分离蛋白/果胶稳定的O / W乳液中的稳定性和可及性
7. Effect of sulphydryl reagents on the heat stability of whey protein isolate [O] . Wijayanti Heni B., Bansal Nidhi, Sharma Ranjan, 2014

机译：巯基试剂对乳清分离蛋白热稳定性的影响

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin

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