QQ客服 官方微博 反馈留言

浏览/检索结果: 共3条，第1-3条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions 期刊论文 EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2017, 卷号: 243, 期号: 6, 页码: 913-920 作者:  Qiu, Chaoying[1];  Hu, Xiao[2];  Li, Laihao[3];  Yang, Xianqing[4];  Zhao, Mouming[5] 收藏  |  浏览/下载：7/0  |  提交时间：2020/01/02 Arachin  Conarachin  TGase cross-linking  Structure  Emulsifying properties   Emulsifying Properties of Cross-Linking Between Proteins Extracted from Cold/Hot Pressed Peanut Meal and Hydrolysed Fish (Decapterus Maruadsi) Proteins 期刊论文 INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2014, 卷号: 17, 期号: 8, 页码: 1750-1762 作者:  Hu, Xiao[1];  Zhao, Mouming[2];  Li, Laihao[3];  Yang, Bao[4];  Yang, Xianqing[5] 收藏  |  浏览/下载：1/0  |  提交时间：2020/01/02 Hot-pressed peanut protein  Fish protein hydrolysate  Emulsifying properties  Cold-pressed peanut protein  Transglutaminase   Identification of (-)-epicatechin as the direct substrate for polyphenol oxidase isolated from litchi pericarp 期刊论文 2006, 卷号: 39, 期号: 8, 页码: 864 作者:  Sun, Jian[1];  Jiang, Yueming[1,2];  Wei, Xiaoyi[1];  Shi, John[3];  You, Yanli[1] 收藏  |  浏览/下载：1/0  |  提交时间：2019/12/26