LIU You-ming(刘友明)@College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China Aquatic Products Engineering and Technology Research Center of Hubei Province, Huazhong Agricultural University, Wuhan 430070, China--LI Rui-juan(栗瑞娟)@College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
Aquatic Products Engineering and Technology Research Center of Hubei Province, Huazhong Agricultural University, Wuhan 430070, China--ZHAO Si-ming(赵思明)@College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
Aquatic Products Engineering and Technology Research Center of Hubei Province, Huazhong Agricultural University, Wuhan 430070, China--XIONG Shan-bai(熊善柏)@College of Food Science and Technology, H;
surimi; gel; stress-relaxation; viscoelasticity;
机译:热诱导淡水鱼糜凝胶涉及的分子力:各种键破坏剂对凝胶性质和蛋白质构象变化的影响
机译:来自脑,心脏和肝线粒体的Ca2 + Efflux的明显性质:Na +,Li +和线粒体Na + / Ca2 +交换抑制剂CGP37157的影响
机译:冷冻过程中加热过程对鱼糜凝胶冰晶形成,保水能力和物理性质变化的影响
机译:水,Na +和Ca2 +对Surimi凝胶应激性弛豫性能的影响
机译:与水稻(Oryza sativa)的OsHKT2; 4转运蛋白有关的ABA诱导的气孔关闭和K +选择性转运的SLAC1相关信号转导途径,具有非典型的Na +转运特性,并且K +在Mg2 +和Ca2 +离子上的渗透竞争
机译:肌原纤维蛋白的乳化稳定性对乳糜鱼糜凝胶凝胶性质的影响
机译:硅胶I的离子交换性能I. Na +,Ca2 +,Ba2 +,UO22 +,Gd3 +,Zr(IV)+ Nb,U(IV)和PU(IV)的吸附。