位置：成果数据库 > 期刊 > 期刊详情页
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, ca
  • ISSN号：0308-8146
  • 期刊名称：Food Chemistry
  • 时间：2015.5.15
  • 页码：249-257
  • 相关项目：亚基解离、分子修饰改善植物蛋白功能特性的作用机理研究
作者： Chaoying Qiu|Mouming Zhao|Eric Andrew Decker|David Julian McClements|
同期刊论文项目
亚基解离、分子修饰改善植物蛋白功能特性的作用机理研究
期刊论文 17 获奖 2 专利 1
同项目期刊论文
EFFECT OF PROTEASE PRETREATMENT ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATE FROM DEFATTED PE
Effect of oxidation on the emulsifying properties of soy protein isolate
Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addi
Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat glut
Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate
Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid
Emulsifying and surface properties of citric acid deamidated wheat gliadin
Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed p
胃蛋白酶前处理对大豆蛋白酶解特性的影响
不同蛋白酶水解高温花生粕和低温花生粕及其水解产物抗氧化活性的对比研究
花生球蛋白和伴花生球蛋白在酸性条件下亚基结构的变化规律