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Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins
Effects of pH (6–8), protein concentration (6–11%, w/v), heating temperature (70–95 °C) and time (5–30 min) on functional and antioxidative properties of heat-induced polymerized whey protein were systematically investigated. All samples were determined for solubility at pH 4.6, emulsion capacity an...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233410/ https://ncbi.nlm.nih.gov/pubmed/30483425 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0402-5 |
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