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Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage

机译：富含n-3 PUFA / konjac凝胶的低脂猪肝肉饼：冷藏时的动态流变特性和技术行为

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Delgado Pando Gonzalo; Cofrades Susana; Ruiz-Capillas C.; Triki M.; Jiménez Colmenero Francisco;
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年度 2013
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1. Low-fat pork liver pates enriched with n-3 PUFA/konjac gel: Dynamic Theological properties and technological behaviour during chill storage [J] . G. Delgado-Pando, S. Cofrades, C. Ruiz-Capillas, Meat Science . 2012,第1期

机译：富含n-3 PUFA / konjac凝胶的低脂猪肉肝酱：冷藏过程中的动态神学特性和技术行为
2. Enriched n -3 PUFA/konjac gel low-fat pork liver pate: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage [J] . G. Delgado-Pando, S. Cofrades, C. Ruiz-Capillas, Meat Science . 2012,第4期

机译：富含n -3 PUFA / konjac凝胶的低脂猪肉肝酱：冷藏中的脂质氧化，微生物特性和生物胺的形成
3. Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix. [J] . Triki M, Herrero A. M, Rodriguez-Salas L, Food Control . 2013,第1期

机译：低脂，富含n-3 PUFA的干发酵香肠的冷藏存储特性，通过稳定在魔芋基质中的健康油脂组合来重新配制。
4. The rheological properties of k-Carrageenan- Konjac Gum Mixed Gel [C] . Yu Wei, Yuanlan Wang International Conference on Chemical Engineering and Advanced Materials . 2013

机译：K-carrageenanan-康氏胶混合凝胶的流变性质
5. Gel properties of noodle flours and their wheat starches measured by dynamic rheometry. Matching storage moduli of low-swelling flours to high-swelling flours by adding modified starches. [D] . Liang, Xiaowu (Samuel). 1999

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。
6. Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins [O] . Qunyi Tong, Long Chen, Weijun Wang, 2018

机译：魔芋葡甘露聚糖和乙酰化二淀粉磷酸酯对猪肉肌原纤维蛋白凝胶特性的影响
7. Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage [O] . Delgado Pando Gonzalo, Cofrades Susana, Ruiz-Capillas C., 2013

机译：丰富的n-3 PUFA / konjac凝胶低脂猪肉肝酱：冷藏过程中的脂质氧化，微生物特性和生物胺的形成

Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage

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