机译:三种食品级乳化剂的预乳化对乳糜鱼糜香肠性能的影响
Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China;
Wageningen Univ & Res, Phys Chem & Soft Matter, Stippeneng 4, NL-6708 WE Wageningen, Netherlands;
Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China|Wageningen Univ & Res, Phys Chem & Soft Matter, Stippeneng 4, NL-6708 WE Wageningen, Netherlands;
Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China;
Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China;
Emulsified surimi sausage; Textural properties; Peanut oil; Emulsification process;
机译:乙醇椰子壳提取物的影响及预乳化对冷藏储存期间SILIMI凝胶的性能和稳定性
机译:无沙莲油墨的影响及预乳化对冷藏储存过程中苏联凝胶的性能和稳定性
机译:植物油组合替代猪肉后脂肪与预乳化对可传播鸡肝粉物理化学,质构,微结构和感官特性的影响
机译:聚合物乳化剂对定点乳化炸药流变性能的影响
机译:乳化剂对微乳液和聚合物乳液性能的影响
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:肌原纤维蛋白乳化稳定性对乳化SURIMI凝胶凝胶性质的影响