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The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels

机译：淀粉和酰胺化果胶对IOTA - 角叉菜胶凝胶流变行为的影响

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Zdravko MANEV; Nadezhda PETKOVA;
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1. The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels [J] . Zdravko MANEV, Nadezhda PETKOVA Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology . 2020,第2期

机译：淀粉和酰胺化果胶对IOTA - 角叉菜胶凝胶流变行为的影响
2. Microstructure and Kinetic Rheological Behavior of Amidated and Nonamidated LM Pectin Gels [J] . Caroline Lofgren, Stephanie Guillotin, Anne-Marie Hermansson Biomacromolecules . 2006,第1期

机译：酰胺化和非酰胺化LM果胶凝胶的微观结构和动力学流变行为
3. Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception [J] . Lotufo Haddad Agustina M., Ribotta Pablo, Armada Margarita, Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten . 2019,第9a10期

机译：淀粉果胶蔗糖凝胶的纹理，粘贴和流变行为：与感官感知的关系
4. Continuous Production of Ethanol from Starch Using Glucoamylase and Yeast Co-Immobilized in Pectin Gel [C] . Raquel L. C. Giordano, Joubert Trovati, Willibaldo Schmidell Symposium on Biotechnology for Fuels and Chemicals . 2008

机译：葡糖淀粉酶和酵母共固定在果胶中从淀粉连续生产乙醇
5. Rheological Behavior, Processability and Functional Properties of Complex Fluids: Concentrated Suspensions and Gels [D] . ?He, Jing 2019

机译：复杂流体的流变行为，可加工性和功能性质：浓缩悬浮液和凝胶
6. Data concerning the rheological behavior of high methoxyl pectin during gelation process [O] . Daniela Giacomazza, Donatella Bulone, Pier Luigi San Biagio, 2018

机译：关于高甲氧基果胶在胶凝过程中流变行为的数据
7. Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception [O] . Agustina M. Lotufo Haddad, Pablo Ribotta, Margarita Armada, 2019

机译：淀粉果胶蔗糖凝胶的纹理，粘贴和流变行为：与感官感知的关系

The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels

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