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Publikováno v:
In Powder Technology 15 April 2024 439
Autor:
Yaodi Zhu, Niancheng Hong, Lijun Zhao, Shengnan Liu, Jie Zhang, Miaoyun Li, Yangyang Ma, Dong Liang, Gaiming Zhao
Publikováno v:
Foods, Vol 12, Iss 24, p 4515 (2023)
The emulsifying capacity of bovine bone protein extracted using high-pressure hot water (HBBP) has been determined to be good. Nevertheless, given that HBBP is a blend of peptides with a broad range of molecular weights, the distinction in emulsifyin
Externí odkaz:
https://doaj.org/article/6b65b3cc885147c982b15f9f71bebdf4