Effect of Different Heat Treatments on the Stability of the Emulsion Formed during the Enzyme-Assisted Aqueous Extraction of Soybean Oil

被引：0
|
作者：
Li, Hong [1 ]
Qi, Baokun [1 ]
Zhong, Mingming [1 ]
Zhu, Jianyu [1 ]
Sun, Yufan [1 ]
Hu, Miao [1 ]
Wang, Huan [1 ]
Li, Yang [1 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin,150030, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 03期
关键词：
Alpha helix - Enzyme-assisted aqueous extractions - Gel electrophoresis - Heating temperatures - Increasing temperatures - Low temperatures - Microscopic observations - Spectroscopic characterization;
D O I：
10.7506/spkx1002-6630-20180117-219
中图分类号：
学科分类号：
摘要：
34
引用
收藏
页码：48 / 55
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