位置：成果数据库 > 期刊 > 期刊详情页
大豆分离蛋白与甜菜果胶静电复合过程的研究
  • ISSN号：1002-0306
  • 期刊名称：食品工业科技
  • 时间：2013.7.1
  • 页码：58-62
  • 相关项目：食品天然高分子中相分离与凝胶化的耦合研究
作者： 章轶锋|李玉辉|孔慧玲|方亚鹏|
同期刊论文项目
食品天然高分子中相分离与凝胶化的耦合研究
期刊论文 19 会议论文 1
同项目期刊论文
共轭亚油酸水包油型乳液的物理化学稳定性
Schizophyllan: a review on its structure, properties, bioactivities and recent developments
Complexation of bovine serum albumin and sugar beet pectin: Stabilising oil-in-water emulsions
Hydrogen bonding enhances the electrostatic complex coacervation between kappa-carrageenan and gelat
Critical Behaviour of Gelation of Alginate/Xanthan Mixtures Induced by Ca2+ Ions
Emulsification properties of sugar beet pectin after modification with horseradish peroxidase
Sucrose release from polysaccharide gels-a review
Mapping the Complex Phase Behaviors of Aqueous Mixtures of kappa-Carrageenan and Type B Gelatin
Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles
明胶与甜菜果胶的相互作用
Interactions between schizophyllan and curdlan molecules in solutions
Gelation of beta-lactoglobulin and its fibrils in the presence of transglutaminase
Phase separation induced molecular fractionation of gum arabic-Sugar beet pectin systems
乳液消化的界面调控研究
阿拉伯胶乳液对共轭亚油酸的氧化保护和在模拟胃肠液中的释放研究
钙离子诱导的海藻酸钠/黄原胶凝胶化临界行为研究