机译:真空斩波对silver鱼肌纤维蛋白的理化和凝胶特性的影响
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Vacuum chopping; Surimi; Disulfide bond; Surface hydrophobicity; Gel properties; Microstructure;
机译:银鲤鱼糜的凝胶特性:乳清蛋白浓度,CaCl2和凝固条件的影响
机译:臭氧处理对冷冻保存银鲤肌原纤维蛋白理化变化的影响
机译:setting鱼和热heating鱼的热诱导鱼糜凝胶的化学相互作用和凝胶性质的变化:不同洗涤溶液的影响
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:入侵性silver鱼鱼蛋白水解物的物理化学性质,用作增值防冻剂
机译:通过下一代测序开发的性别特异性标记在confirmed鱼(Hypophthalmichthys nobilis)和and鱼(Hypophthalmichthys molitrix)中证实了XX / XY性别确定系统
机译:臭氧处理对冷冻储存期间银鲤鱼(次疗中乳头菌钼)肌原纤维蛋白的物理化学变化的影响