位置：成果数据库 > 期刊 > 期刊详情页
Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel
  • ISSN号：0963-9969
  • 期刊名称：Food Research International
  • 时间：2011
  • 页码：3259-3263
  • 相关项目：美拉德反应中金属配合物的形成机理及构效研究
作者： Sun, Wei-Wei|Yu, Shu-Juan|Yang, Xiao-Quan|Wang, Jin-Mei|Zhang, Jin-Bo|Zhang, Ye|Zheng, Er-Li|
同期刊论文项目
美拉德反应中金属配合物的形成机理及构效研究
期刊论文 20
同项目期刊论文
Kinetic modeling of Maillard reaction system subjected to pulsed electric field
Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy p
Simultaneous analysis of reducing sugars and HMF by HPAEC-ECD comparing with HPLC-RID, an accurate m
Short communication: Possible mechanism for inhibiting the formation of polymers originated from 5-h
Degradation of N‐(1‐Deoxy‐d‐xylulos‐1‐yl) glycine and N‐(1‐Deoxy‐d‐xylulos‐1‐yl) proline using therm
Ultrafiltration of caramel color solutions reduces 5-hydroxymethyl-2-furaldehyde
SO32–effects the 5‐hydroxymethyl‐2‐furaldehyde content in ammonium sulphite–glucose solutions
Partial purification and characterization of polyphenol oxidase from sugarcane (Saccharum officinaru
Simultaneous analysis of Nε-(carboxymethyl) lysine, reducing sugars, and lysine during the dairy the
不同温度热解酸化蔗糖制备低聚焦糖
类黑精与Fe(Ⅱ)络合能力的研究
Iron-Chelating Properties of Melanoidins and Inducing Effect of Pulsed Electric Field
Effects of pressure on the glucose–ammonium sulphite caramel solutions
Thermodynamic characteristics and antibacterial properties of maltol complexes with Fe (3+) and Zn (
Properties of whey protein isolate–dextran conjugate prepared using pulsed electric field
Proposed formation mechanism, antioxidant activity and MDA-MB-231 cells survival analysis of two glu
Fluorescence Spectra Analysis of Whey Protein Isolate-Dextran Conjugate
麦芽酚铁、锌配合物的热力学特性及抑菌性能
Maillard反应体系中亚硫酸根对2-氨基-2-脱氧葡萄糖降解的影响