机译:角叉菜胶对鱼明胶结构和流变特性的影响
Natl Univ Singapore, Dept Chem, Food Sci & Technol Programme, 3 Sci Dr 3, Singapore 117543, Singapore;
Natl Univ Singapore, Dept Chem, Food Sci & Technol Programme, 3 Sci Dr 3, Singapore 117543, Singapore;
Anderson Jr Coll, 4500 Ang Mo Kio Ave 6, Singapore 569843, Singapore;
Natl Univ Singapore, Dept Chem, Food Sci & Technol Programme, 3 Sci Dr 3, Singapore 117543, Singapore;
Fish gelatin; kappa-Carrageenan; Atomic force microscopy; Confocal laser scanning microscope; Rheology; Nanostructure;
机译:K-carragenan的鱼明胶凝胶的物理和流变性质
机译:糖果凝胶:低热量甜味剂对鱼明胶流变性质和微观结构的影响
机译:大眼鲷鱼皮的明胶流变学和功能特性:明胶对鱼糜凝胶形成能力的影响
机译:转谷氨酰胺酶对鱼明胶流变膜形成性能的影响
机译:开发具有增强的物理,抗氧化剂和抗菌性能的鱼明胶薄膜。
机译:有机改性的蒙脱土和纤维素纳米晶杂化对K-角叉菜胶生物纳米复合材料流变性能和热稳定性的影响
机译:大眼鲷鱼(Priacanthus hamrur)鱼皮明胶的流变学和功能特性:明胶对鱼糜凝胶形成能力的影响