机译:蒸煮前高压处理对金枪鱼碎肌肉中未经洗涤的蛋白质胶凝特性的影响
School of Environmental and Life Sciences, The University of Newcastle, Australia 10 Chittaway Road, Ourimbah NSW 2258, Australia Commonwealth Scientific and Industrial Research Organisation, Food and Nutrition, Australia 671 Sneydes Rd, Werribee VIC 3030, Australia;
School of Science and Health, Western Sydney University, Australia Narellan Road, Campbelltown NSW 2560, Australia;
School of Environmental and Life Sciences, The University of Newcastle, Australia 10 Chittaway Road, Ourimbah NSW 2258, Australia Faculty of Fisheries, Nong Lam University, Vietnam Linh Trung Ward, Thu Due District, Ho Chi Minh City, Vietnam;
School of Mathematical and Physical Sciences, The University of Newcastle, Australia University Dr, Callaghan NSW 2308, Australia;
Gelation; gels; microscopy; texture profile analysis;
机译:受未洗的Barramundi(Lates Calcarifer)凝胶的机械和功能性,受到三种不同温度和盐浓度的高压加工的影响
机译:Barramundi(Lates Calcarifer)凝胶的凝胶化碎肌受到低盐浓度的压力和热处理的影响
机译:Atrazine对晚BAR幼鱼的内分泌和生理的影响
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:猪肌肉蛋白的胶凝特性。
机译:高压均质化预处理改善了牡蛎蛋白分离产物水解物的功能特性
机译:小规模泥鲤的凝胶形成能力,未洗涤和洗净