- pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions
[作者:JIANG JIANG; XIONG YOULING L; CHEN JIE,期刊:Journal of Agricultural and Food Chemistry, 页码:8035-8042 , 文章类型: Article,,卷期:2010年58-13]
- Soy protein isolate (SPI), beta-conglycinin (7S), and glycinin (11S) were subjected to pH-shifting treatments, that is, unfolding at pH 1.5 or 12.0 followed by refolding at pH 7.0, to induce molten globule structures. Tr...
- Characterization of Rapeseed (Brassica napus) Oils by Bulk C, O, H, and Fatty Acid C Stable Isotope Analyses
[作者:RICHTER EVA KATHARINA; SPANGENBERG JORGE E; KREUZER MICHAEL; LEIBER FLORIAN,期刊:Journal of Agricultural and Food Chemistry, 页码:8048-8055 , 文章类型: Article,,卷期:2010年58-13]
- Rapeseed (Brassica napus) oils differing in cultivar, sites of growth, and harvest year were characterized by fatty acid concentrations and carbon, hydrogen, and oxygen stable isotope analyses of bulk oils (delta C-13(bu...
- Differences in the Volatile Compositions of French Labeled Brandies (Armagnac, Calvados, Cognac, and Mirabelle) Using GC-MS and PLS-DA
[作者:LEDAUPHIN JEROME; LE MILBEAU CLAUDE; BARILLIER DANIEL; HENNEQUIN DIDIER,期刊:Journal of Agricultural and Food Chemistry, 页码:7782-7793 , 文章类型: Article,,卷期:2010年58-13]
- A total of 207 volatile compounds were identified in extracts of four French labeled brandies: Armagnac, Cognac, Calvados, and Mirabelle. Relative levels of all components were determined using GC-MS after integration of...
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