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1 Ergebnisse
1
Effects of protein concentration, ionic strength, and heat ..:
Jingrong Ma
;
Chuang Pan
;
Haiming Chen
...
http://www.sciencedirect.com/science/article/pii/S2590157523004273. , 2023
Link:
https://doi.org/10.1016/j.fochx.2023.100984
RT Journal T1 <Title>Effects of protein concentration, ionic strength, and heat treatment on the interfacial and emulsifying properties of coconut (Cocos nucifera L.) globulins</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:6f0e26d5d7b54b6fb099b3022fc9e5b9&Exemplar=1&LAN=DE A1 Jingrong Ma A1 Chuang Pan A1 Haiming Chen A1 Weijun Chen A1 Jianfei Pei A1 Ming Zhang A1 Qiuping Zhong A1 Wenxue Chen A1 Guangjin Zeng PB Elsevier YR 2023 K1 Coconut globulins K1 Protein concentration K1 Ionic strength K1 Heat treatment K1 Interfacial properties K1 Emulsifying stability K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2590157523004273 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2023.100984 DO https://doi.org/10.1016/j.fochx.2023.100984 SF ELIB - SuUB Bremen
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