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机译:Smilax中国L.淀粉对硫酸钙凝胶凝胶性质和相互作用的影响
Jiangxi Agr Univ Jiangxi Key Lab Nat Prod &
Funct Food Coll Food Sci &
Engn Nanchang 330045 Jiangxi Peoples R China;
Jiangxi Agr Univ Jiangxi Key Lab Nat Prod &
Funct Food Coll Food Sci &
Engn Nanchang 330045 Jiangxi Peoples R China;
Jiangxi Agr Univ Jiangxi Key Lab Nat Prod &
Funct Food Coll Food Sci &
Engn Nanchang 330045 Jiangxi Peoples R China;
Jiangxi Agr Univ Jiangxi Key Lab Nat Prod &
Funct Food Coll Food Sci &
Engn Nanchang 330045 Jiangxi Peoples R China;
Jiangxi Agr Univ Jiangxi Key Lab Nat Prod &
Funct Food Coll Food Sci &
Engn Nanchang 330045 Jiangxi Peoples R China;
Smilax china L. starch; Soy proteins isolate gel; Gel properties; Interaction; Mechanism;
机译:Smilax中国L.淀粉对硫酸钙凝胶凝胶性质和相互作用的影响
机译:通过热变性前后掺入大豆油掺入大豆蛋白硫酸钙诱导的大豆凝胶化合物
机译:蛋清,大豆分离蛋白和马铃薯淀粉对鲤鱼鱼糜凝胶功能特性影响的比较研究
机译:银鲤鱼的凝胶性质(次耳疗法莫里斯)SURIMI:热处理和大豆蛋白孤立对SURIMI凝胶纹理的影响
机译:钙诱导乳清蛋白分离物冷胶凝的机制。
机译:超声处理对微生物转谷氨酰胺酶交联的大豆乳清和大豆乳清蛋白的凝胶特性的影响
机译:蛋白,大豆蛋白分离淀粉对常见鲤鱼功能特性的对比研究(Cyprinus carpio)Surimi Gel
机译:阳离子淀粉和表面活性剂形成凝胶的表面性质。