机译:在不同温度下经suwari处理后的白鱼,大眼鲷和深海骨鱼鱼糜的热凝胶特性
Fish Protein Laboratory Research and Development Center Suzuhiro Kamaboko Honten Co. Ltd.">(1);
Laboratory of Marine Biochemistry Graduate School of Agricultural and Life Sciences The University of Tokyo">(2);
Fish Protein Laboratory Research and Development Center Suzuhiro Kamaboko Honten Co. Ltd.">(1);
Laboratory of Marine Biochemistry Graduate School of Agricultural and Life Sciences The University of Tokyo">(2);
Fish Protein Laboratory Research and Development Center Suzuhiro Kamaboko Honten Co. Ltd.">(1);
Laboratory of Marine Biochemistry Graduate School of Agricultural and Life Sciences The University of Tokyo">(2);
School of Marine Biosciences Kitasato University">(3);
Cross-linking; Deepsea bonefish; Fish meat; Myosin; Suwari; Thermal gelation;
机译:在不同温度下经suwari处理后的白鱼,大眼鲷和深海骨鱼鱼糜的热胶凝特性
机译:角膜白Pol和白花鱼的快速骨骼肌肌球蛋白棒和轻肌球蛋白的流变特性:肌球蛋白片段对热凝胶形成的贡献
机译:低温凝固过程中无机氧化剂对角膜白Sur鱼糜凝胶形成特性的影响
机译:银鲤鱼糜的凝胶特性:热处理和大豆分离蛋白对鱼糜凝胶的影响
机译:用于DNA分离的光热增强温度梯度凝胶电泳
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:无机氧化试剂对低温设定凝胶果实的凝胶形成性能