高压均质对大豆分离蛋白乳液流变学特性和 氧化稳定性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 80, doi. 10.7506/spkx1002-6630-20181119-221
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Works matching AU 徐晔晔
Results: 4
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2
pH 偏移结合热处理对大豆蛋白柔性与乳化性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 22, doi. 10.7506/spkx1002-6630-201814004
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- Article
3
不同热处理大豆蛋白柔性与结构的关系.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 85, doi. 10.7506/spkx1002-6630-201807013
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- Article
4
超声辅助制备抗冻融大豆分离蛋白工艺优化.
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- Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 14, p. 272, doi. 10.11975/j.issn.1002-6819.2016.14.036
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- Article