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A novel enzyme cross-linked gelation method for preparing food globular protein-based transparent hy
  • ISSN号：0268-005X
  • 期刊名称：Food Hydrocolloids
  • 时间：2012.1.1
  • 页码：277-285
  • 相关项目：蛋白/多糖复合冷致凝胶微结构控制及输送特性研究
作者： Guo, Jian|Zhang, Ye|Yang, Xiao-Quan|
同期刊论文项目
蛋白/多糖复合冷致凝胶微结构控制及输送特性研究
期刊论文 25
同项目期刊论文
Growth Kinetics of Amyloid-like Fibrils Derived from Individual Subunits of Soy beta-Conglycinin
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Limited Aggregation Behavior of beta-Conglycinin and Its Terminating Effect on Glycinin Aggregation
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Stabilization of soybean oil body emulsions using i-carrageenan: Effects of salt, thermal treatment
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Stability and antimicrobial property of soy protein/chitosan mixed emulsion at acidic condition
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卡拉胶/大豆11S蛋白共混体系相容性及凝胶性质研究
天然和热处理大豆蛋白稳定乳液的性质研究
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Characterization of complexes of soy protein and chitosan heated at low pH
大豆蛋白组分/葡聚糖复合体系相行为及热性质研究
Structural Rearrangement of Ethanol-Denatured Soy Proteins by High Hydrostatic Pressure Treatment
Complex coacervation of chitosan and soy globulins in aqueous solution: a electrophoretic mobility a
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