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Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize
antioxidants maize flour micronisation protein solubility viscosity
2010/10/14
The process of micronisation, a short time high temperature process that utilizes electromagnetic radiation in the infrared region to rapidly heat materials, is often used to improve storage stability...
Influence of Tribomechanical Micronisation on the Rheological Properties of Whey Proteins
tribomechanical micronisation rheological properties hydrocolloids
2009/3/20
Investigations with powdered whey protein concentrates containing 60 % (WPC-60) or 80 % (WPC-80) of proteins were carried out. In this work proteins were treated using the laboratory equipment for tri...