机译:含有乳清蛋白颗粒的高蛋白含量分散体的出色热稳定性
Top Institute Food & Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands;
Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands;
Laboratory of Physical Chemistry and Colloid Science, P.O. Box 8038, 6700 EK Wageningen, The Netherlands;
Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands;
Whey proteins; Protein particles; Heat stability; Gelation; Protein drinks; Viscosity; High protein foods;
机译:浓缩乳清蛋白颗粒分散体:热稳定性和流变性
机译:酪蛋白-乳清蛋白混合物在高蛋白含量下的超高温(UHT)稳定性:热诱导的蛋白相互作用
机译:来自加热牛奶蛋白浓缩物的κ - 酪蛋白/乳清蛋白颗粒的分离与表征,κ酪蛋白在乳清蛋白聚集中的作用
机译:欧姆加热对乳清蛋白溶液变性的影响:对乳清产物的影响
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。
机译:血清蛋白增强悬浮稳定性并影响悬浮和贴壁癌细胞模型中ZnO纳米颗粒的细胞毒性和剂量测定
机译:加热牛奶浓缩物中κ-酪蛋白/乳清蛋白颗粒的分离,鉴定及其在乳清蛋白聚集中的作用