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机译:罗勒种子胶对甘菇凝胶物理化学和结构性质的影响
Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ 420 Feicui Rd Hefei 230601 Anhui Peoples R China|Hefei Univ Technol Sch Food & Biol Engn 420 Feicui Rd Hefei 230601 Anhui Peoples R China;
Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ 420 Feicui Rd Hefei 230601 Anhui Peoples R China|Hefei Univ Technol Sch Food & Biol Engn 420 Feicui Rd Hefei 230601 Anhui Peoples R China;
Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ 420 Feicui Rd Hefei 230601 Anhui Peoples R China|Hefei Univ Technol Sch Food & Biol Engn 420 Feicui Rd Hefei 230601 Anhui Peoples R China;
Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ 420 Feicui Rd Hefei 230601 Anhui Peoples R China|Hefei Univ Technol Sch Food & Biol Engn 420 Feicui Rd Hefei 230601 Anhui Peoples R China;
Arachin; Basil seed gum; Composite gels; Gel properties; Chemical interaction forces;
机译:植物化学,结构和凝胶化性能的植物化学,结构和凝胶化性能复合凝胶:盐类型和浓度的影响
机译:罗勒种子胶(BSG)对热诱导卵清蛋白凝胶的流变和理化性质的影响
机译:罗勒(Ocimum Basilicum L.)种子粘膜在海绵饼中取代的脂肪来源:物理化学,结构和逆行性质
机译:pH对溶胶 - 凝胶水热法合成纳米晶TiO_2的物理化学性质的影响
机译:商业口香糖的理化特性及其对非传统面食加工和烹饪质量的影响。
机译:罗勒籽胶在不同盐浓度下制备的肌原纤维蛋白凝胶的物理性质和结构变化及其在香肠中的应用
机译:在不同盐水平下用罗勒种子胶制备的肌原纤维蛋白凝胶的物理性质和结构变化及其在香肠中的应用