热处理对大豆 11S 球蛋白溶解性和二级结构的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 39, doi. 10.7506/spkx1002-6630-201822007
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- Publication type:
- Article
Works by 丁 俭
Results: 8
1
2
生物解离大豆乳状液中蛋白质结构特征分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 9, doi. 10.7506/spkx1002-6630-201814002
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- Article
3
超声处理大豆分离蛋白与壳聚糖复合物对 O/W型乳液稳定性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 74, doi. 10.7506/spkx1002-6630-201813012
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- Article
4
超声改性大豆分离蛋白与大豆可溶性多糖复合 乳化体系的冻融稳定性研究
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 88, doi. 10.7506/spkx1002-6630-201809014
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- Publication type:
- Article
5
大豆生物解离过程中形成的乳状液结构特征.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 14, doi. 10.7506/spkx1002-6630-201805003
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- Article
6
基于不同用途大豆的特征品质指标筛选 及优势产区品种确定.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 11, doi. 10.7506/spkx1002-6630-20220925-267
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- Article
7
食源蛋白水解物/多肽与糖类物质美拉德反应 产物在食品应用中的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 305, doi. 10.7506/spkx1002-6630-20220627-313
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- Article
8
双蛋白凝胶的形成机理及其在食品加工中的应用.
- Published in:
- Food Science & Technology & Economy, 2023, v. 48, n. 1, p. 109, doi. 10.16465/j.gste.cn431252ts.20230127
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- Publication type:
- Article