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
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University,School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University,Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University;
Surimi gel; Silver carp; Washing solutions; Chemical interactions; Gel properties;
机译:银鲤(Hypophthalmichthys molitrix)鱼糜酸诱导的凝胶提取物特性:与热诱导凝胶的比较
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:Konjac Glucomannan脱乙酰化对银鲤鱼菌凝胶物理化学性质的影响(次疗法莫里斯莫里斯)
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:浮游植物动力学的长期变化:入侵silver鱼(Hypophthalmichthys molitrix)的潜在影响
机译:含有薄荷油和纤维素纳米颗粒的海藻酸钠涂层对延长生silver鱼片保质期的影响
机译:银鲤鱼中的化学相互作用和蛋白质构象变化(次疗中疗效)Surimi凝胶形成
机译:溶液前驱体性质对溶胶 - 凝胶衍生pZT薄膜结晶行为和性能的影响