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机译:低酰基吉兰糖胶液凝胶形成及其随后的酸反应对饱腹感的影响
Department of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK;
Department of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK;
Department of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK;
Department of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK;
Fluid gel; Low acyl gellan gum; Process conditions; Material properties; Acid gelation;
机译:基于酸敏感性低和高酰基混合结冷胶系统的自结构化食品,可影响饱腹感
机译:低酰基结冷胶的酸性胶凝与人胃中的自身结构有关
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
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:反式脂肪酸:瘤胃的体外瘤胃生产及其对能量代谢和内分泌反应的后续代谢作用。
机译:基于酸敏感性低和高酰基混合结冷胶系统的自结构化食品可影响饱腹感
机译:基于对酸敏感的低和高酰基混合吉兰糖体系的自结构化食品,可影响饱腹感