超声波加工对蛋清蛋白质结构和凝胶特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 45, doi. 10.7506/spkx1002-6630-201821007
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- Publication type:
- Article
Works by 佟 平
Results: 9
1
2
钠盐替代物对全蛋液功能特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 52, doi. 10.7506/spkx1002-6630-20211201-012
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- Publication type:
- Article
3
巴氏杀菌条件下丙二醇对全蛋液加工特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 53, doi. 10.7506/spkx1002-6630-20201110-096
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- Publication type:
- Article
4
磷酸盐对巴氏杀菌全蛋液理化及功能性质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 38, doi. 10.7506/spkx1002-6630-20201027-278
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- Publication type:
- Article
5
卵白蛋白-白藜芦醇相互作用机理及其对 卵白蛋白的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 31, doi. 10.7506/spkx1002-6630-20190918-228
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- Publication type:
- Article
6
鸡蛋中卵白蛋白和溶菌酶相互作用对其 结构和致敏性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 16, doi. 10.7506/spkx1002-6630-20190124-307
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- Publication type:
- Article
7
热诱导卵白蛋白-白藜芦醇共价复合物的 结构、功能及潜在致敏性.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 4, p. 30
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- Publication type:
- Article
8
黄曲霉毒素 B1 对卵白蛋白激发人外周血嗜碱性 白血病细胞(KU812)脱颗粒的影响.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 7, p. 250
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- Publication type:
- Article
9
鸡蛋致敏原溶菌酶的 B 细胞 IgG 线性表位定位.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 8, p. 2602
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- Publication type:
- Article