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pro vyhledávání: '"Xiane Ren"'
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 689-703 (2019)
In this study, the effects of the disulfide bond cleavage induced by peracetic acid oxidation on the surface properties and surface hydrophobicity of soy proteins isolate (SPI) were investigated. The surface hydrophobicity, foaming capacity and emuls
Externí odkaz:
https://doaj.org/article/85c2d299a60944e28a802aa965057510
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 689-703 (2019)
In this study, the effects of the disulfide bond cleavage induced by peracetic acid oxidation on the surface properties and surface hydrophobicity of soy proteins isolate (SPI) were investigated. The surface hydrophobicity, foaming capacity and emuls
Publikováno v:
Cellular Polymers; Jan-Mar2019, Vol. 38 Issue 1/2, p31-44, 14p