机译:花生分离蛋白对热诱导胶凝过程中胸部和大腿肌肉鸡盐溶性蛋白功能特性的影响
Center of Meat Quality and Safety Control of Shandong Province, Qingdao Agricultural University, Qingdao 266109, PR China;
Center of Meat Quality and Safety Control of Shandong Province, Qingdao Agricultural University, Qingdao 266109, PR China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China;
Center of Meat Quality and Safety Control of Shandong Province, Qingdao Agricultural University, Qingdao 266109, PR China;
peanut protein isolate; salt-soluble proteins; functional properties; heat-induced gelation;
机译:纳米纤维纤维素对微生物转谷氨酰胺酶增强热诱导鸡盐溶性肉蛋白凝胶功能特性的影响
机译:L-精氨酸对胸肌盐溶性蛋白质热诱导凝胶的持水能力和质地的影响
机译:伽马射线辐照对鸡盐溶性蛋白热诱导凝胶理化性质的影响
机译:在葡糖胺存在下经转谷氨酰胺酶修饰的大豆分离蛋白的乳化和凝胶化特性
机译:掺混和乳化作用对乳清蛋白浓缩物和大豆蛋白分离物(化学修饰,超滤,蛋白)的功能性质变化的影响。
机译:伽马射线电子束和X射线辐照对盐溶性猪肉蛋白制备的热诱导凝胶的理化性质的影响
机译:肌原纤维蛋白与热诱导大豆蛋白分离株对凝胶性能的影响