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Limited Aggregation Behavior of beta-Conglycinin and Its Terminating Effect on Glycinin Aggregation
ISSN号:0021-8561
期刊名称:Journal of Agricultural and Food Chemistry
时间:2012.4.4
页码:3782-3791
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|Yang, Xiao-Quan|He, Xiu-Ting|Wu, Na-Na|Wang, Jin-Mei|Gu, Wei|Zhang, Yuan-Yuan|
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
Stabilization of soybean oil body emulsions using kappa, iota, lambda-carrageenan at different pH va
大豆球蛋白自组装聚集及凝胶特性
Formation and dynamic interfacial adsorption of glycinin/chitosan soluble complex at acidic pH: Rela
Inhibition of glycinin thermal aggregation by an artificial chaperone sodium dodecyl sulphate
Stabilization of soybean oil body emulsions using i-carrageenan: Effects of salt, thermal treatment
葡聚糖-大豆分离蛋白共混凝胶流变性质及微结构研究
大豆蛋白的热处理改性及热聚集行为研究进展
MTG酶诱导大豆11S球蛋白透明冷致水凝胶的制备
大豆蛋白/κ-卡拉胶冷致凝胶的制备及控释特性
大豆7S蛋白组分-卡拉胶共混体系的相行为及热性质
7S-葡聚糖糖基化产物及其水解物制备纳米颗粒的研究
Stability and antimicrobial property of soy protein/chitosan mixed emulsion at acidic condition
Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by
Effect of transglutaminase on the functional properties of GDL (glucono-delta-lactone) cold-set soyb
A novel enzyme cross-linked gelation method for preparing food globular protein-based transparent hy
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
大豆油体乳液稳定性和流变性分析
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
Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil-Water Interface: Relatio