共 50 条
- [3] Acid gelation of native and heat-denatured soy proteins and locust bean gum INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48 (03): : 620 - 627
- [4] Growth and structure of aggregates of heat-denatured β-Lactoglobulin INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1999, 34 (5-6): : 451 - 465
- [9] Inactivation of Norovirus with Heat-denatured Lysozyme JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2016, 63 (08): : 358 - 362