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机译:冻融处理对热诱导蛋黄凝胶流变学和组织学特征及微观结构的影响
Beijing Univ Agr, Beijing Key Lab Agr Product Detect & Control Spoi, Beijing Egg Safety Prod & Proc Engn Ctr, Beijing Lab Food Qual & Safety,Coll Food Sci & En, Beijing 102206, Peoples R China;
Beijing Univ Agr, Beijing Key Lab Agr Product Detect & Control Spoi, Beijing Egg Safety Prod & Proc Engn Ctr, Beijing Lab Food Qual & Safety,Coll Food Sci & En, Beijing 102206, Peoples R China;
Beijing Univ Agr, Beijing Key Lab Agr Product Detect & Control Spoi, Beijing Egg Safety Prod & Proc Engn Ctr, Beijing Lab Food Qual & Safety,Coll Food Sci & En, Beijing 102206, Peoples R China;
Beijing Univ Agr, Beijing Key Lab Agr Product Detect & Control Spoi, Beijing Egg Safety Prod & Proc Engn Ctr, Beijing Lab Food Qual & Safety,Coll Food Sci & En, Beijing 102206, Peoples R China;
Beijing Univ Agr, Beijing Key Lab Agr Product Detect & Control Spoi, Beijing Egg Safety Prod & Proc Engn Ctr, Beijing Lab Food Qual & Safety,Coll Food Sci & En, Beijing 102206, Peoples R China;
Freezing and thawing; Egg yolk gels; Heat-induced; Dynamic oscillatory; Texture;
机译:压力,温度,处理时间和储存时间对热诱导鹰嘴豆凝胶流变,组织和结构性质的影响
机译:定义的多样化冷冻和解冻处理结果,一些纹理性质和角叉菜胶成分之间的相互作用的特征
机译:在冻结期间冷冻解冻蛋黄中凝胶化,聚集和分子力的变化
机译:液体蛋黄的分馏:蛋黄粒状和血浆分数的化学和结构特征对连续离心分离过程的影响
机译:热成型蛋白,蛋黄和全蛋凝胶的质地和微观结构(水结合)。
机译:压力温度处理时间和贮藏时间对热诱导鹰嘴豆凝胶流变织构和结构性能的影响
机译:压力,温度,处理时间和贮藏时间对热诱导鹰嘴豆凝胶流变,织构和结构性能的影响