机译:从魔芋粉中纯化魔芋葡甘露聚糖的简单可行方法-温度效应
College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China;
College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China;
College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, China,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China;
Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei University of Technology, Wuhan 430068, China;
Konjac glucomannan; Extraction; Rheological properties; Morphology; Konjac flour;
机译:通过简单的离心过程从魔芋粉中提取的魔芋葡甘露聚糖的理化性质。
机译:商业魔芋葡甘露聚糖和魔芋粉对低脂加工奶酪的组织,流变和微观结构特性的影响
机译:有效而简单的方法,用于对康涅狄格州部分退化的Konjac Glucomannan的控制制备
机译:来自Konjac面粉的Carboxymethyl Konjac Glucomannan:培养基和温度对羧甲基化率的影响
机译:(1去3)-α-D-葡聚糖三乙酸酯,(1去3)-α-D-甘露聚糖和魔芋葡甘露聚糖的X射线晶体结构分析
机译:通过改变魔芋葡甘露聚糖含量和干燥温度来定制明胶薄膜的多层结构和实用特性
机译:干燥温度对Konjac Glucomannan-Zein混合膜结构和热机械性能的影响