Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate.

导出 LinkOut

翻译打印收藏纠错

作者： Yujun,Han ^[1] ; Lianyu,Li ^[2] ; Fangming,Wei ^[2] ; Fengjie,Zhang ^[2] ; Zhaoyang,Pan ^[2] ; Yanhui,Wei ^[3] ; Libo,Wang ^[2]

作者单位： College of Plant Protection, Northeast Agricultural University, Harbin 150030, China. ^[1] College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China. ^[2] College of Intelligent Systems Science and Engineering, Harbin Engineering University, Harbin, China. ^[3]

关键词 Antioxidant capacity Carboxymethylation Dandelion polysaccharide Emulsifying property Whey protein isolate

DOI 10.1016/j.fochx.2024.101218

PMID 38384685

发布时间 2024-02-24

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

浏览0

Food chemistry

2024年21卷

101218页

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate.

Food chemistry

相似文献

Food chemistry

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate.

Food chemistry

相似文献

Food chemistry

相关期刊

检索历史清除