...
机译:果胶和黄原胶对蛋清蛋白泡沫理化性质的影响
Agriculture University in Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Krakow, Poland;
Agriculture University in Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Krakow, Poland;
Agriculture University in Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Krakow, Poland;
Agriculture University in Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Krakow, Poland;
Agriculture University in Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Krakow, Poland;
Agriculture University in Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Krakow, Poland;
Agriculture University in Krakow, Faculty of Food Technology, Malopolska Center of Food Monitoring, ul. Balicka 122, 30-149 Krakow, Poland;
Agriculture University in Krakow, Faculty of Food Technology, Department of Carbohydrate Technology, ul. Balicka 122, 30-149 Krakow, Poland;
Agriculture University in Krakow, Faculty of Food Technology, Department of Refrigeration and Food Concentrates, ul. Balicka 122, 30-149 Krakow, Poland;
Foam; Egg white proteins; Hydrocolloids; Kolmogorov-Smirnov test; Surface hydrophobicity; Image analysis;
机译:大振幅振荡剪切法分析黄原胶和苹果果胶对蛋清蛋白泡沫的影响
机译:波斯胶和黄原胶对巴氏杀菌新鲜蛋清泡沫的起泡性能和稳定性的影响
机译:高糖含量系统中蛋清蛋白与果胶的静电相互作用对起泡和泡沫流变性的影响
机译:黄原胶对无麸质面包和面包理化性质的影响
机译:面粉蛋白质的理化特性与白色盐味面条的质地和结构特性有关。
机译:黄原胶和HPMC对海绵蛋糕储藏过程中理化和微观结构特性的影响
机译:高糖含量体系中蛋清 - 果胶静电相互作用对发泡和泡沫流变性的影响