机译:脱乙酰度对魔芋葡甘露聚糖理化性质和凝胶性质的影响
College of Life Science, Hubei University, Wuhan 430062, China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China,College of Life Science, Hubei University, Wuhan 430062, China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
konjac glucomannan; acetyl groups; solubility; gelation mechanism; hydrogen bonding; hydrophobic interaction;
机译:魔芋葡甘露聚糖脱乙酰度对魔芋葡甘露聚糖/ K-角叉菜胶混合体系流变学和凝胶性质的影响
机译:魔芋葡甘露聚糖脱乙酰对κ-角叉菜胶和魔芋葡甘露聚糖混合物形成凝胶性质的影响
机译:不同脱乙酰化康中甘甘甘蓝溶胶系统疏水相互作用的确认与测定
机译:脱乙酰改性魔芋葡甘露聚糖膜的柔性
机译:玉米粉和淀粉的理化性质及其与两种干磨馏分的凝胶质地的关系。
机译:Konjac Glucomanannan对Canna淀粉的物理化学和流变性能和微观结构的影响
机译:KGM脱乙酰化对葡甘露聚糖凝胶的理化流变和结构特性的影响。