...
机译:通过增强7S或11S蛋白质的酸豆凝胶摩擦流变性质的改进
Beijing Technol & Business Univ BTBU Beijing Adv Innovat Ctr Food Nutr & Human Hlth Beijing 100048 Peoples R China|Beijing Techuhtnol & Business Univ BTBU Beijing Engn & Technol Res Ctr Food Addit Beijing 100048 Peoples R China;
Beijing Technol & Business Univ BTBU Beijing Adv Innovat Ctr Food Nutr & Human Hlth Beijing 100048 Peoples R China|Beijing Techuhtnol & Business Univ BTBU Beijing Engn & Technol Res Ctr Food Addit Beijing 100048 Peoples R China;
Beijing Technol & Business Univ BTBU Beijing Adv Innovat Ctr Food Nutr & Human Hlth Beijing 100048 Peoples R China|Beijing Techuhtnol & Business Univ BTBU Beijing Engn & Technol Res Ctr Food Addit Beijing 100048 Peoples R China;
Beijing Technol & Business Univ BTBU Beijing Adv Innovat Ctr Food Nutr & Human Hlth Beijing 100048 Peoples R China|Beijing Techuhtnol & Business Univ BTBU Beijing Engn & Technol Res Ctr Food Addit Beijing 100048 Peoples R China;
Beijing Technol & Business Univ BTBU Beijing Adv Innovat Ctr Food Nutr & Human Hlth Beijing 100048 Peoples R China;
Soymilk gelation; 7S; 11S; Rheology; Tribology; Microstructure;
机译:Soymilk Feecalis VB43的发酵导致过敏蛋白β-甘氨酸(7s)和甘氨酸(11s)的免疫反应性降低
机译:Soymilk Feecalis VB43的发酵导致过敏蛋白β-甘氨酸(7s)和甘氨酸(11s)的免疫反应性降低
机译:干燥条件对7S和11S大豆蛋白级分胶凝特性的影响。
机译:豆浆蛋白质在加热和冷却过程中的结构变化以及豆浆的冷冻凝胶化
机译:成熟大豆种子的生化组成及7S和11S蛋白的功能特性
机译:蛋白质作为生物活性化合物的纳米载体。 7S和11S大豆球蛋白与叶酸络合的情况
机译:用改性蛋白质亚基组合物使用大豆潜力改善豆浆凝胶化性能。
机译:suvivin结合蛋白,编码核酸和使用方法(paT appL-11-396 009)。