Dielectric Properties of Different Types of Protein in Aqueous Solutions

被引：0

作者：

Kong, Fanrong ^{[1
]}

Guo, Wenchuan ^{[1
]}

Li, Weiqiang ^{[1
]}

Wang, Dongyang ^{[1
]}

机构：

[1] College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling,712100, China

来源：

Shipin Kexue/Food Science | 2017年 / 38卷 / 05期

关键词：

Dielectric loss factors - Egg albumin - Linear correlation - Mass fraction - Open-ended coaxial-line probe - Protein concentrations - Soy protein - Whey proteins;

D O I：

10.7506/spkx1002-6630-201705028

中图分类号：

学科分类号：

摘要：

引用

页码：174 / 179

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