机译:添加明胶对支链淀粉膜性能的影响
Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing, P.R. China;
Dept. of Food Science, Northeast Agricultural Univ., Haerbin 150030, China;
Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing, P.R. China;
Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing, P.R. China;
gelatin; glycosylation; oxygen permeability; pullulan; semicrystalline region; tensile strength;
机译:由支链淀粉,明胶及其混合物制成的负载山梨酸钾的可食膜的释放动力学和抗菌性能
机译:山梨酸钾对基于淀粉,明胶及其混合物的食用薄膜物理化学性质的影响
机译:通过添加鱿鱼明胶的水解产物来改善鱿鱼皮肤明胶膜的抗氧化性能
机译:甘油,甘油混合物对明胶基可食用膜性能的影响
机译:建筑用生物基明胶薄膜和复合材料的机械和吸湿性能。
机译:牙龈阿拉伯语/明胶和水溶性大豆多糖/明胶共混膜作为虾青蛋白的载体 - 释放动力学和抗氧化性能的对比研究
机译:通过添加鱿鱼明胶的水解产物来改善鱿鱼皮肤明胶膜的抗氧化性能