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机译:盐和糖的添加对鱼明胶理化性质和纳米结构的影响
Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 117543, Singapore,National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China;
Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 117543, Singapore,National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China;
Fish gelatin; Sodium chloride; Sucrose; Atomic force microscopy (AFM); Nanostructure; Fourier transform infrared spectroscopy; (FTIR);
机译:吉兰糖,κ-角叉菜胶和盐的添加对鱼明胶的结构修饰模仿了猪肉明胶的关键理化特性
机译:添加蛋清蛋白对鱼皮明胶理化性质和纳米结构的影响
机译:鱼用明胶在生物应用中的交联对纳米结构和理化性质的影响
机译:三聚磷酸钠添加对水泥浆料早期物理化学性质的影响
机译:木灰添加对土壤化学性质和糖枫叶(Acer Saccharum,Marsh.)幼苗生长的影响
机译:添加蛋清蛋白对鱼皮明胶理化性质和纳米结构的影响
机译:pan鱼皮明胶的提取及其理化性质的优化