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机译:魔芋葡甘露聚糖对蛋清蛋白凝胶凝胶性质和水分状态的影响
College of Food Science and Technology, Huazhong Agricultural University, 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, Wuhan 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, 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; egg white protein; water state and distribution; NMR proton mobility; magnetic resonance imaging;
机译:魔芋葡甘露聚糖脱乙酰度对魔芋葡甘露聚糖/ K-角叉菜胶混合体系流变学和凝胶性质的影响
机译:直链淀粉和支链胶质素对冷冻康康甘甘甘蓝凝胶水保留能力及质地性能的影响
机译:通过在碱性条件下共孵育复合康康甘草甘油甘油甘油甘油甘露甘露甘油甘油甘油甘油甘油甘油甘油甘油甘油甘油甘油甘油甘油甘油甘油甘油甘油甘露甘露甘露甘露甘露甘露甘露甘露甘露甘露甘露胺(碱性条件)改善了改善的物理性质
机译:受高强度超声影响的蛋白蛋白的聚集和凝胶化性质
机译:热成型蛋白,蛋黄和全蛋凝胶的质地和微观结构(水结合)。
机译:魔芋葡甘露聚糖和乙酰化二淀粉磷酸酯对猪肉肌原纤维蛋白凝胶特性的影响
机译:Konjac Glucomanannan的形态学和凝胶化性质:微波加工的影响