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The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids

机译：基于蛋清蛋白和精选水胶体的新鲜湿泡沫的物理和线性粘弹性

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Paweł Ptaszek; Daniel Żmudziński; Joanna Kruk; Kacper Kaczmarczyk; Wojciech Rożnowski; Wiktor Berski;
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年度 2013
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1. The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids [J] . Pawel Ptaszek, Daniel Zmudziriski, Joanna Kruk, Food biophysics . 2014,第1期

机译：基于蛋清蛋白和精选水胶体的新鲜湿泡沫的物理和线性粘弹性
2. The non-linear Theological properties of fresh wet foams based on egg white proteins and selected hydrocolloids [J] . Pawel Ptaszek Food research international . 2013,第1期

机译：基于蛋清蛋白和精选水胶体的新鲜湿泡沫的非线性神学特性
3. The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins [J] . Daniel Zmudzinski, Pawel Ptaszek, Joanna Kruk, Journal of food engineering . 2014,第jana期

机译：亲水胶体在基于蛋清蛋白的新鲜泡沫力学性能中的作用
4. PHYSICAL PROPERTIES OF EGG WHITES AND WHOLE EGGS RELEVANT TO MICROWAVE PASTEURIZATION [C] . Wenjia Zhang, Fang Liu, Zhongwei Tang, IMPI's Annual Microwave Power Symposium . 2012

机译：蛋白和整个卵的物理性质与微波抗杀菌相关
5. Effects of storage temperature and relative humidity on the properties of egg white protein-based films obtained through extrusion and calendering processes [D] . Pranata, Maruscha Pfeiffer. 2014

机译：储存温度和相对湿度对通过挤出和压延工艺获得的蛋白蛋白质基膜性能的影响
6. The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids [O] . Paweł Ptaszek, Daniel Żmudziński, Joanna Kruk, -1

机译：基于蛋清蛋白和精选水胶体的新鲜湿泡沫的物理和线性粘弹性
7. Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties [O] . Sadahira MS, Rodrigues MI, Akhtar M, 2016

机译：高糖含量体系中蛋清 - 果胶静电相互作用对发泡和泡沫流变性的影响

The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids

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