Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion.

导出 LinkOut

翻译打印收藏纠错

第一作者： Sadia,Qamar

第一单位： The University of Queensland, School of Agriculture and Food Sciences, Qld 4072, Australia.

作者： Sadia,Qamar ^[1] ; Bhesh,Bhandari ^[1] ; Sangeeta,Prakash ^[2]

作者单位： The University of Queensland, School of Agriculture and Food Sciences, Qld 4072, Australia. ^[1] The University of Queensland, School of Agriculture and Food Sciences, Qld 4072, Australia. Electronic address: s.prakash@uq.edu.au. ^[2]

关键词 Hydrophobicity Microfluidisation Pea protein concentrate (PPC)UHT treatment Ultrasonicated

主题词乳状剂(Emulsions);絮凝(Flocculation);热温度(Hot Temperature);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions);粒子大小(Particle Size);蛋白质稳定性(Protein Stability)

DOI 10.1016/j.foodres.2018.10.028

PMID 30716929

发布时间 2020-03-16

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交