Nahrung-food最新文献_第4页

The role of polysaccharide-chain attachment to lysozyme in the excellent emulsifying properties of polymannosyl lysozyme 多糖链与溶菌酶的结合在聚甘露糖基溶菌酶优良乳化性能中的作用

Nahrung-food Pub Date : 1998-04-01 DOI: 10.1002/(SICI)1521-3803(199804)42:02<68::AID-FOOD68>3.0.CO;2-#

Y. Shu, Soichiro Nakamura, A. Kato

引用次数: 3

Computer simulation of proteolysis. Peptic hydrolysis of partially demasked β-Lactoglobulin 蛋白质水解的计算机模拟。部分掩膜β-乳球蛋白的消化性水解

Nahrung-food Pub Date : 1998-04-01 DOI: 10.1002/(SICI)1521-3803(199804)42:02<61::AID-FOOD61>3.3.CO;2-W

M. Vorob'ev, I. A. Goncharova

引用次数: 7

Kinetics of the co‐operative proteolysis 协同蛋白水解动力学

Nahrung-food Pub Date : 1998-04-01 DOI: 10.1002/(SICI)1521-3803(199804)42:02<59::AID-FOOD59>3.3.CO;2-N

I. Vaintraub

引用次数: 9

Stability of model emulsions prepared using whey and muscle proteins 用乳清和肌肉蛋白制备的模型乳剂的稳定性

Nahrung-food Pub Date : 1998-02-01 DOI: 10.1002/(SICI)1521-3803(199802)42:01<16::AID-FOOD16>3.3.CO;2-F

O. Zorba, S. Özdemir, H. Gökalp

引用次数: 10

Effect of lactic fermentation and extrusion of bean and pea seeds on nutritional and functional properties 大豆和豌豆种子的乳酸发酵和挤压对其营养和功能特性的影响

Nahrung-food Pub Date : 1998-02-01 DOI: 10.1002/(SICI)1521-3803(199802)42:01<7::AID-FOOD7>3.3.CO;2-9

M. Czarnecka, Z. Czarnecki, J. Nowak, H. Roszyk

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引用次数: 28