食品中油水双相体系的微波诱导热反应和蛋白质变化:无水黄油和脱脂牛奶的案例研究

Yuqing Tao, Yuan Tao, Huayu Yang, Bowen Yan, Nana Zhang, Yan Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, D. Fan
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Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk
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Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk Quality enhancement and time reduction in soaking green plum wine using pulsed electric field
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