机译:酸乳清的性质随pH和温度的变化
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee campus, VIC 3030, Australia;
Institute for Sustainability and Innovation, College of Engineering and Science, Victoria University, Werribee campus, VIC 3030, Australia;
Institute for Sustainability and Innovation, College of Engineering and Science, Victoria University, Werribee campus, VIC 3030, Australia;
Dairy Innovation Australia, 180 Princes Highway, Werribee, VIC 3030, Australia;
Dairy Innovation Australia, 180 Princes Highway, Werribee, VIC 3030, Australia;
Dairy Innovation Australia, 180 Princes Highway, Werribee, VIC 3030, Australia;
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee campus, VIC 3030, Australia;
acid whey; minerals; lactic acid; pH;
机译:在酸性pH下组织化的乳清蛋白浓缩物的功能特性:挤出温度的影响。
机译:纳米纤细乳清蛋白的功能和热性能分离为变性温度和溶液pH的函数
机译:柠檬酸交联的乳清蛋白分离物的表面疏水性和功能特性:pH和柠檬酸浓度的影响
机译:#alpha#-乳清蛋白和乳清蛋白分离物的有限蛋白水解:对其功能特性的影响
机译:酸乳清的理化和抗氧化性能。
机译:柠檬酸交联的乳清蛋白分离物的表面疏水性和功能特性:pH和柠檬酸浓度的影响
机译:酸性pH中乳清蛋白浓缩物的功能性质:挤出温度的影响