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Interfacial and Emulsifying Properties of Diacylglycerol
interfacial property emulsifying property diacylglycerol
2009/6/17
The interfacial properties and emulsifying properties of diacylglycerol (DAG) were examined for comparison with those of triacylglycerol (TAG). The fatty acid composition and other properties of DAG w...
Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
whey proteins pectins dynamic light scattering &xi -potential emulsion
2014/3/10
The aim of this work was to characterise influence of whey proteins–pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were e...
The Emulsifying Properties of Hydrolyzates of Whey Proteins
emulsions whey proteins peptides emulsion stability
2008/3/28
A commercial range of hydrolyzates of whey proteins with degrees of hydrolysis ranging from 8 to 45% was used to make emulsions with soybean oil (3% wt/wt); the range of the hydrolyzate concentrations...