机译:低酰基和高酰基结冷胶对大米淀粉凝胶的糊化和流变特性的影响
Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Xuezheng St 18, Hangzhou 310018, Zhejiang, Peoples R China;
Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Xuezheng St 18, Hangzhou 310018, Zhejiang, Peoples R China;
Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Xuezheng St 18, Hangzhou 310018, Zhejiang, Peoples R China;
China COOP, Hangzhou Tea Res Inst, Zhejiang Key Lab Transboundary Appl Technol Tea R, Hangzhou, Zhejiang, Peoples R China;
Gellan gums; Rice starch; Rheological properties; Pasting;
机译:基于高酰基结冷胶的乳液填充凝胶的流变学分析
机译:利用玉米醇溶蛋白/低酰基Gellan胶质键的鲁棒网络结构,以良好的性能产生皮克林乳液凝胶
机译:通过使用离子交换增强低酰基结冷胶的眼原位胶凝特性
机译:钠和钙离子诱导的低酰基Gellan胶液凝胶的生产和流变性能
机译:Gellan Gum的流变性质和分解率
机译:干燥技术对低酰基结冷胶凝胶结构的作用:分子和宏观研究
机译:干燥技术对低酰基Gellan Gum凝胶结构的作用:分子和宏观研究