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期刊论文 [82]
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Effects of pretreatments on the structure and functional properties of okara protein
期刊论文
FOOD HYDROCOLLOIDS, 2019, 卷号: 90, 页码: 394-402
作者:
Tao, Xia
;
Cai, Yongjian
;
Liu, Tongxun
;
Long, Zhao
;
Huang, Lihua
收藏
  |  
浏览/下载:5/0
  |  
提交时间:2019/12/28
Emulsions
Functional properties
Okara protein
Pretreatments
Structure
Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber
期刊论文
FOOD HYDROCOLLOIDS, 2019, 卷号: 97
作者:
Huang, Lihua
;
Cai, Yongjian
;
Liu, Tongxun
;
Zhao, Xiujie
;
Chen, Bifen
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  |  
浏览/下载:2/0
  |  
提交时间:2019/12/28
Soybean protein isolate (SPI)
Insoluble soybean fiber (ISF)
Emulsifying properties
Interaction
Stability
Regulation by walnut protein hydrolysate on the components and structural degradation of photoaged skin in SD rats
期刊论文
2019, 卷号: 10, 期号: 10, 页码: 6792
作者:
Xu, Defeng[1]
;
Li, Dan[2]
;
Zhao, Zijian[1]
;
Wu, Jiaxin[1]
;
Zhao, Mouming[3]
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  |  
浏览/下载:5/0
  |  
提交时间:2019/12/26
Identification and function of penaeidin 3 and penaeidin 5 in Fenneropenaeus merguiensis
期刊论文
2019, 卷号: 89, 页码: 623
作者:
Wu, Bin[1]
;
Zhang, Chaohua[2]
;
Qin, Xiaoming[2]
;
Shi, Lili[3]
;
Zhao, Mouming[1]
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  |  
浏览/下载:22/0
  |  
提交时间:2019/12/26
Comparison of kokumi gamma-[Glu]((n > 1))-Val and gamma-[Glu]((n > 1))-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens
期刊论文
FOOD CHEMISTRY, 2018, 卷号: 247, 期号: 00, 页码: 89-97
作者:
Yang, Juan
;
Sun-Waterhouse, Dongxiao
;
Xie, Jin
;
Wang, Lan
;
Chen, Hong-zhang
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  |  
浏览/下载:29/0
  |  
提交时间:2018/01/19
Enzymatic Synthesis
Kokumi
Gamma-[Glu]N-val
Gamma-[Glu]N-met
Glutaminase
Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability
期刊论文
FOOD HYDROCOLLOIDS, 2018, 卷号: 74, 页码: 62-71
作者:
Zhang, Yuanhong[1,2]
;
Zhou, Feibai[1,2]
;
Zhao, Mouming[1,2,3]
;
Lin, Lianzhu[1,2]
;
Ning, Zhengxiang[1]
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  |  
浏览/下载:16/0
  |  
提交时间:2019/04/22
Soy peptide nanoparticles
Protein aggregates
Self-assembly
Emulsion stabilization
Bifunctional emulsifier
Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce (EI收录)
期刊论文
Food Chemistry, 2018, 卷号: 240, 页码: 885-892
作者:
Li, Huipin[1,2]
;
Lin, Lianzhu[1,2]
;
Feng, Yunzi[1,2]
;
Zhao, Mouming[1,2,3,4]
;
Li, Xiuting[3]
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  |  
浏览/下载:41/0
  |  
提交时间:2019/04/22
Adsorption
Agents
Desorption
Dyes
Flavonoids
Isotherms
Molecules
Organic acids
Phenols
Purification
Resins
Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates
期刊论文
2018, 卷号: 105, 页码: 150
作者:
Wang, Juan[1]
;
Zhao, Mouming[1]
;
Qiu, Chaoying[2]
;
Sun, Weizheng[1]
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  |  
浏览/下载:5/0
  |  
提交时间:2019/12/13
Lonicera japonica Thunb. extract improves the quality of cold-stored porcine patty through inhibition of lipid and myofibrillar protein oxidation
期刊论文
2018, 卷号: 53, 期号: 4, 页码: 986
作者:
Jiao, Ming[1,2]
;
Zhao, Mouming[1,2,3]
;
Lin, Lianzhu[1,2]
;
Wang, Yong[4]
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  |  
浏览/下载:8/0
  |  
提交时间:2019/12/10
Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal
期刊论文
2018, 卷号: 97, 页码: 496
作者:
Zhao, Yaqi[1,2]
;
Sun-Waterhouse, Dongxiao[1,2]
;
Zhao, Mouming[1,2]
;
Zhao, Qiangzhong[1,2]
;
Qiu, Chaoying[3]
收藏
  |  
浏览/下载:5/0
  |  
提交时间:2019/12/17
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