水力空化对不同热处理后大豆球蛋白理化 和乳化性质的影响.
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- Food Research & Development, 2020, v. 41, n. 19, p. 7, doi. 10.12161/j.issn.1005-6521.2020.19.002
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- Article
Works matching AU 任仙娥
Results: 7
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水力空化处理对大豆分离蛋白与儿茶素 相互作用及结构功能特性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 202, doi. 10.7506/spkx1002-6630-20230801-006
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- Article
3
水力空化对大豆分离蛋白谷氨酰胺转氨酶促 凝胶行为的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 67, doi. 10.7506/spkx1002-6630-20210610-138
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- Article
4
壳聚糖W/O型乳状液的超声辅助制备及其稳定性.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 8, doi. 10.7506/spkx1002-6630-20191026-296
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- Article
5
涡流空化改善大豆分离蛋白溶解性的 分子间作用机制.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 93, doi. 10.7506/spkx1002-6630-20190306-078
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- Article
6
单孔孔板水力空化对大豆球蛋白理化性质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 135, doi. 10.7506/spkx1002-6630-20180821-228
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- Article
7
水力空化对添加复合磷酸盐罗非鱼肌原纤维 蛋白理化与凝胶特性的影响.
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- China Condiment, 2025, v. 50, n. 2, p. 58, doi. 10.3969/j.issn.1000-9973.2025.02.009
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- Article