Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions

Aguilar J. M.; Cordobes F.; Raymundo A.; Guerrero A.

首页> 外文期刊>Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides >Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions

【24h】

Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions

机译：混合蛋黄/κ类角分散体的热凝胶化

获取原文

获取原文并翻译 | 示例

获取外文期刊封面封底 >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

This study aims to evaluate the effect of gum content and pH on the thermal gelation of mixed egg yolk/kappa-carrageenan (EY/kappa C) dispersions, monitored by linear viscoelastic measurements.

机译：本研究旨在评估口香糖含量和pH对由线性粘弹性测量监测的混合蛋黄/κ-卡拉胶（EY / Kappa C）分散体的热凝胶化的影响。

著录项

来源
《Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides》 |2017年第2017期|共9页
作者
Aguilar J. M.; Cordobes F.; Raymundo A.; Guerrero A.;
展开▼
作者单位

Univ Seville Escuela Politecn Super Dept Ingn Quim Seville 41011 Spain;

Univ Seville Escuela Politecn Super Dept Ingn Quim Seville 41011 Spain;

Univ Lisbon Inst Super Agron LEAF P-1349017 Lisbon Portugal;

Univ Seville Escuela Politecn Super Dept Ingn Quim Seville 41011 Spain;

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类天然化合物;糖（醣）;
关键词
Egg yolk; kappa-Carrageenan; Protein-polysaccharide interactions; Thermal gelation; Small amplitude oscillatory shear; Scanning electron microscopy;

机译：蛋黄;Kappa-carrageenan;蛋白质 - 多糖相互作用;热凝胶化;小振幅振荡剪切;扫描电子显微镜;

相似文献

外文文献
中文文献
专利

1. Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions [J] . Aguilar J. M., Cordobes F., Raymundo A., Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2017,第期

机译：混合蛋黄/κ类角分散体的热凝胶化
2. Phase separation in ternary composite cold-set gel of egg yolk/kappa-carrageenan/xanthan: Study on rheological and proton mobility properties [J] . Li Junhua, Yang Yan, Su Yujie, LWT-Food Science & Technology . 2019,第期

机译：蛋黄/κ类蛋白/黄原的三元复合冷凝凝胶中的相分离：流变和质子迁移性的研究
3. From egg yolk/κ-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis [J] . Jose Manuel Aguilar, Ana Paula Batista, M, Food Hydrocolloids . 2011,第4期

机译：从蛋黄/κ-角叉菜胶分散体到凝胶体系：线性粘弹性和质构分析
4. A Preliminary Study - Formulation of Chitosan Gel Containing Egg Yolk Oil and Epidermal Growth Factor on Burn Wound Healing [C] . E. Yenilmez, E. Basaran, M.S. Berkman, Annual meeting exposition of the Controlled Release Society . 2010

机译：蛋黄油和表皮生长因子壳聚糖凝胶烧伤创面的初步研究。
5. TEXTURE AND MICROSTRUCTURE OF HEAT-FORMED EGG WHITE, EGG YOLK, AND WHOLE EGG GELS (WATER-BINDING). [D] . WOODWARD, SCOTT ALAN. 1984

机译：热成型蛋白，蛋黄和全蛋凝胶的质地和微观结构（水结合）。
6. 3D Cultures of Salivary Gland Cells in Native or Gelled Egg Yolk Plasma Combined with Egg White and 3D-Printing of Gelled Egg Yolk Plasma [O] . André M. Charbonneau, Joseph M. Kinsella, Simon D. Tran 2019

机译：天然或胶状蛋黄血浆中唾液腺细胞的3D培养结合蛋清和胶状蛋黄血浆的3D打印
7. 3D Cultures of Salivary Gland Cells in Native or Gelled Egg Yolk Plasma, Combined with Egg White and 3D-Printing of Gelled Egg Yolk Plasma [O] . André M. Charbonneau, Joseph M. Kinsella, Simon D. Tran 2019

机译：3D唾液腺细胞在天然或凝胶蛋黄等离子体中的培养，结合蛋白和凝胶蛋黄等离子体的3D印刷

Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions

摘要

著录项

相似文献

相关主题

期刊订阅