机译:淀粉对带有微生物转谷氨酰胺酶的鱼糜牛肉凝胶的质地,理论和颜色特性的影响
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China;
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, 430070, China,National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, 430070, China,Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, 430070, China;
State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China;
starch; gel strength; storage modulus; color; surimi-beef gel;
机译:不同淀粉对苏里米淀粉凝胶颜色和质构性质的影响
机译:不同淀粉对鱼糜淀粉凝胶颜色和质构性质的影响
机译:高直链淀粉玉米淀粉和微生物转谷氨酰胺酶对小麦粉复合凝胶高温组织和结构的影响
机译:来自常规和非传统来源的酸改性淀粉:粘贴和质地性质
机译:用动态流变法测量面条粉及其小麦淀粉的凝胶特性。通过添加改性淀粉使低溶胀面粉的储能模量与高溶胀面粉相匹配。
机译:mar菜和荞麦淀粉的热结构和织构性质
机译:水稻相关产品对来自Walleye Pollock(Threagra Chalcagramma)的鱼肉凝胶纹理性质和颜色的影响