机译:酰化作用对红芸豆蛋白分离物功能特性和胰蛋白酶消化率的影响
Dept. of Food Science and Technology, South China Univ. of Technology, Guangzhou 510640, P.R. China;
Dept. of Food Science and Technology, South China Univ. of Technology, Guangzhou 510640, P.R. China State Key Laboratory of Pulp and Paper Engineering, South China Univ. of Technology, Guangzhou 510640, P. R. China;
Dept. of Food Science and Technology, South China Univ. of Technology, Guangzhou 510640, P.R. China;
Dept. of Food Science and Technology, South China Univ. of Technology, Guangzhou 510640, P.R. China;
acetylation; functional properties; kidney bean (Phaseolus vulgaris L.) protein; modification; succinylation;
机译:红芸豆(Phaseolus vulgaris L.)蛋白分离物的功能特性和体外胰蛋白酶消化率:高压处理的效果
机译:天然和水解芸豆(Phaseolus vulgaris L.)蛋白分离物的理化和功能特性
机译:聚乙二醇化可降低黑肾豆蛋白(Photholusulus L.)的蛋白质分离物的过敏性和改善蛋白质分离物的胶凝性质
机译:在体外模拟胃肠道中酶促水解红芸豆(Photholusulus L.)的抗氧化潜力
机译:水解罐头红芸豆的理化特性及体外消化对抗营养成分的影响
机译:粒径对超细黑芸豆(Phaseolus vulgaris L.)粉理化和功能特性的影响
机译:粒径对超细黑肾豆种物理化学和功能性能的影响(Photholusulus vulgaris L.)粉末