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机译:盐诱导的蛋白质网络结构变化对菌胶凝胶性能的影响:计算机模拟与消化研究
Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China;
Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China;
Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China;
Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China;
Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China;
Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China;
Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China;
Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China;
Computer simulation; network structure; salt-induced; simulated digestion; surimi gels;
机译:热诱导淡水鱼糜凝胶涉及的分子力:各种键破坏剂对凝胶性质和蛋白质构象变化的影响
机译:胶凝速率对大豆分离蛋白-吉兰糖胶盐诱导凝胶的物理性质/结构的影响
机译:通过添加源自鱼糜加工副产物的蛋白质水解物来预防protein鱼鱼糜的蛋白质氧化并增强其凝胶特性
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:半胱氨酸对乳清蛋白基凝胶和乳液凝胶的形成,微观结构和理化性质的影响。
机译:肌原纤维蛋白的乳化稳定性对乳糜鱼糜凝胶凝胶性质的影响
机译:蛋白,大豆蛋白分离淀粉对常见鲤鱼功能特性的对比研究(Cyprinus carpio)Surimi Gel