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Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating
Egg White Protein Phosphorylation Dry-heating Maillard Reaction Functional Property
2016/4/29
Egg white protein (EWP) was glycated with maltopentaose (MP) through the Maillard reaction and subsequently phosphorylated by 85??C dry-heating at pH 4.0 for 1 d in the presence of pyrophosphate. The ...
Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour
Kasutera cake baking dry-heated wheat flour hydrophobicity
2010/2/3
A soft wheat flour, Tokutakaragasa (protein 9.69 %), was dry-heated at 120°C for 10, 20, 30, 60, and 120 minutes, and baked into Kasutera cakes (Japanese sponge cakes). The volume of Kasutera cake inc...
Improvement of Functional Properties of Ovotransferrin by Phosphorylation through Dry-heating in the Presence of Pyrophosphate
Ovotransferrin Phosphorylation Dry-heating Functional Property
2016/4/27
Ovotransferrin (OTf) was phosphorylated by dry-heating in the presence of pyrophosphate at pH 4.0 and 85??C for 1 and 5 d, and the functional properties of phosphorylated OTf (PP-OTf) were investigate...
Physical Modification of Waxy Maize Starch by Dry Heating with Ionic Gums
starch dry heating gums modification
2008/4/20
As an alternative process to the chemical modifications commonly practiced for food starches, dry heating of a starch with a presence of ionic gums such as sodium alginate, sodium carboxymethylcellulo...