机译:罗非鱼皮明胶作为酸性明胶和低脂酸奶中的哺乳动物明胶替代品的评估
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China,School of Agriculture and Food Sciences, The University of Queensland, Brisbane, 4072, Australia;
School of Agriculture and Food Sciences, The University of Queensland, Brisbane, 4072, Australia;
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543, Singapore,National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu 215123, China;
School of Agriculture and Food Sciences, The University of Queensland, Brisbane, 4072, Australia;
School of Agriculture and Food Sciences, The University of Queensland, Brisbane, 4072, Australia;
tilapia skin gelatin; yogurt; rheology; microstructure; sensory;
机译:乳蛋白和胶凝多糖组合的流变学和感官特性的发展,可作为搅拌酸乳胶和酸奶生产中潜在的明胶替代品
机译:从黄鳍金枪鱼(Thunnus Albacares)皮肤和前景中的明胶提取和评价作为哺乳动物明胶的替代品
机译:添加明胶可增强玉米牛奶酸奶的凝胶化
机译:转谷氨酰胺酶和4-羟基-3-甲氧基霉素对罗非鱼皮蛋白薄膜性能的影响
机译:配制为低脂原味酸奶组合物的豆浆酸奶的钙强化剂
机译:猪肉皮明胶对猪肉肌原纤维蛋白凝胶的评价。不同盐浓度下的流变特性
机译:乳蛋白和胶凝多糖组合的流变学和感官特性的发展,可作为搅拌酸乳胶和酸奶生产中潜在的明胶替代品