...
机译:吉兰糖,κ-角叉菜胶和盐的添加对鱼明胶的结构修饰模仿了猪肉明胶的关键理化特性
Food Science and Technology Programme, c/o Dept. of Chemistry, National Univ. of Singapore, Singapore,National Univ. of Singapore (Suzhou) Research Inst., 377 Lin Qnan Street, Suzhou Industrial Park, Suzhou, Jiangsu, P.R. China;
Food Science and Technology Programme, c/o Dept. of Chemistry, National Univ. of Singapore, Singapore,National Univ. of Singapore (Suzhou) Research Inst., 377 Lin Qnan Street, Suzhou Industrial Park, Suzhou, Jiangsu, P.R. China;
Food Science and Technology Programme, c/o Dept. of Chemistry, National Univ. of Singapore, Singapore,National Univ. of Singapore (Suzhou) Research Inst., 377 Lin Qnan Street, Suzhou Industrial Park, Suzhou, Jiangsu, P.R. China;
atomic force microscopy (AFM); carrageenan; gelatin; gellan; nanostructure;
机译:Gellan和氯化钙添加罗非鱼鱼明胶的纳米结构分析及纹理改性
机译:盐和糖的添加对鱼明胶理化性质和纳米结构的影响
机译:通过添加低酰基结冷胶来改善罗非鱼皮肤明胶在液体和凝胶中的流变性和结构改变
机译:高水位和低水位菜/明胶混合物的结构性质
机译:开发具有增强的物理,抗氧化剂和抗菌性能的鱼明胶薄膜。
机译:添加蛋清蛋白对鱼皮明胶理化性质和纳米结构的影响
机译:通过组成调整和实例化工艺改变新的生物基明胶复合膜的物理化学和力学性能