机译:球磨改变了SPI及其冷固性凝胶的理化性质
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China|Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan, Peoples R China;
Mixer ball milling; Conformational structure; Soy protein; Cold-set gel; Gelation property; Particle size;
机译:商业大豆分离蛋白的冷定型凝胶化:刺槐豆胶和固体脂质微粒的掺入对凝胶性质的影响
机译:商业大豆蛋白分离物的冷凝凝胶化:蝗虫豆胶和固体脂质微粒掺入对凝胶性能的影响
机译:物理化学性质,凝胶结构和体外消化腌制蛋白凝胶的变化
机译:冷固性乳清蛋白分离凝胶:聚集体浓度对粘弹性的影响
机译:玉米粉和淀粉的理化性质及其与两种干磨馏分的凝胶质地的关系。
机译:球磨对玉米淀粉理化特性的影响
机译:半胱氨酸加法和热处理对钙诱导乳清蛋白冷凝凝胶性能和微观结构的影响
机译:甲胺 - 氢交换第III部分。酰胺 - 胺溶液的物理化学性质