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机译:海藻酸钠与果胶复合可食膜的研制与表征
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland;
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland;
edible films; alginate; pectin; moisture; mechanical properties; microstructure;
机译:含藻酸钠的活性可食用薄膜的开发和表征掺入一些药用植物的精油
机译:基于藻酸盐和果胶的黑桑树(Morus NIGRA)PEKMEZ(糖蜜)复合膜的开发和表征
机译:基于藻酸钠,羧甲基纤维素和明胶的食用复合薄膜成膜溶液的流变性能和机械性能
机译:藻酸钠可食用薄膜的水分含量,厚度,水溶解度和水蒸气渗透性的优化
机译:基于木薯淀粉-甘油混合物并掺入营养食品的可食用薄膜的开发和表征。
机译:基于果胶/藻酸盐/乳清蛋白浓缩物的复合可食用膜的表征
机译:含有藻酸盐蛋白复合微珠的生物活性薄膜,具有乳酸乳酸乳乳乳乳乳乳糖。乳房:物理化学表征和抵抗活动