机译:琼脂凝胶质地对蔗糖释放的影响
Graduate School of Human Life Science, Osaka City University, Osaka, Japan,Department of Physics, Zhengzhou University of Light Industry, Zhengzhou, China;
Graduate School of Human Life Science, Osaka City University, Osaka, Japan,Department of Physics, Zhengzhou University of Light Industry, Zhengzhou, China;
Graduate School of Human Life Science, Osaka City University, Osaka, Japan,Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan;
Graduate School of Environmental Science, Nara Women's University, Nara, Japan;
School of Food and Pharmaceutical Engineering, Hubei University of Technology, Wuhan, China Graduate School of Human Life Science, Osaka City University, Osaka, Japan;
Agar gels; Sucrose release; Texture; Gel fracture; Fragment size-distribution;
机译:琼脂凝胶中蔗糖的释放:与蔗糖含量和流变学的关系
机译:琼脂凝胶中的蔗糖释放和感觉到的甜味
机译:琼脂凝胶中蔗糖的释放:溶解顺序和网络不均匀性的影响
机译:蔗糖替代对猕猴桃果酱颜色和纹理的影响
机译:琼脂和琼脂糖凝胶的感官质地和基本流变学。
机译:芒果果肉琼脂基模型凝胶:结构表征
机译:从琼脂,蔗糖和水组成的凝胶中提取蔗糖