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机译:酪蛋白酸钠和硬脂酸成膜乳液和可食用薄膜的物理和机械性能评估
University of Natural Resources and Life Sciences, Vienna (BOKU), Department of Food Sciences and Technology, Institute of Food Science. Muthgasse 18, A-U90 Vienna, Austria;
University of Natural Resources and Life Sciences, Vienna (BOKU), Department of Food Sciences and Technology, Institute of Food Science. Muthgasse 18, A-U90 Vienna, Austria;
Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir, Turkey;
University of Natural Resources and Life Sciences, Vienna (BOKU), Department of Food Sciences and Technology, Institute of Food Science. Muthgasse 18, A-U90 Vienna, Austria;
edible film; film forming emulsion; water vapor permeability; rheological properties; stearic acid; sodium caseinate;
机译:基于藻酸钠,羧甲基纤维素和明胶的食用复合薄膜成膜溶液的流变性能和机械性能
机译:均质化条件和脂质自缔合对含油酸和硬脂酸的酪蛋白酸钠基薄膜性能的影响
机译:mar菜粉食用薄膜:硬脂酸添加,增塑剂浓度和乳液搅拌速度对水蒸气透过率和机械性能的影响
机译:含有硬脂酸的甲基纤维素的薄膜的力学性能
机译:基于乳清蛋白分离物的可食膜的机械性能受肉加工条件的影响以及这些性能的优化。
机译:酸性和碱性pH对绿茶提取物掺入的基于Surimi的可食用薄膜的物理力学的影响
机译:酪蛋白的酪蛋白酸钠和酪蛋白酸钠可食性活性膜的结构和力学性能