在随机质心优化的最佳制备条件下,获得了具有最大抗氧化能力的葡萄糖偶联大豆11S球蛋白的乳化性能

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
K. Hasegawa, Kentaro Matsumiya, H. Saeki, Y. Matsumura, Kimio Nishimura
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引用次数: 0

摘要

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Emulsifying properties of glucose-conjugated soybean 11S globulin with maximum antioxidant capacity, obtained under optimal preparatory conditions identified by random-centroid optimization
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来源期刊
Food Science and Technology Research
Food Science and Technology Research 工程技术-食品科技
CiteScore
1.40
自引率
0.00%
发文量
53
审稿时长
1.9 months
期刊介绍: ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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