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Hybrid gels: influence of water and oil phase on textural and rheological properties

机译：杂化凝胶：水和油相对质构和流变性质的影响

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The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid Multifunctionality

机译：第19届食品工业用胶和稳定剂会议：水胶体多功能性

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Martins Artur J.; Silva Pedro Miguel Peixoto da; Maciel José Filipe Gonçalves; Pastrana Lorenzo; Cunha Rosiane L.; Cerqueira Miguel A.; Vicente A. A.;
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年度 2017
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正文语种 eng
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专利

1. Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties [J] . Martins Artur J., Silva Pedro, Maciel Filipe, Food research international . 2019,第FEBa期

机译：杂化凝胶：油凝胶/水凝胶比率对流变学和质构性质的影响
2. Examination of the flow rheological and textural properties of polymer gels composed of poly(methylvinylether-co-maleic anhydride) and poly(vinylpyrrolidone): Rheological and mathematical interpretation of textural parameters. [J] . Jones DS, Lawlor MS, Woolfson AD Journal of pharmaceutical sciences. . 2002,第9期

机译：检验由聚（甲基乙烯基醚-马来酸酐）和聚（乙烯基吡咯烷酮）组成的聚合物凝胶的流变学和结构特性：结构参数的流变学和数学解释。
3. Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts [J] . Hovjecki Marina, Miloradovic Zorana, Rac Vladislav, Journal of texture studies . 2020,第4期

机译：山羊乳热处理对酪蛋白胶束尺寸，流变和睾丸型酸奶的变形性质的影响
4. STRUCTURE AS RELATED TO RHEOLOGICAL AND TEXTURAL PROPERTIES AND WATER BINDING CAPACITY OF β-LACTOGLOBULIN/XANTHAN GUM ELECTROSTATIC GELS IN ASSOCIATIVE CONDITIONS [C] . Xuan Thang Le, Sylvie L. Turgeon International Gums and Stabilisers for the Food Industry Conference . 2012

机译：与β-乳糖蛋白/黄原胶静电凝胶中β-乳酰叶蛋白/黄原胶静电凝胶的流变和纹理性质和水结合能力相关的结构
5. Colloidal calcium phosphate in bovine casein micelles, and its impact on rheological properties of rennet-induced gels and cheese texture. [D] . Choi, Jongwoo. 2009

机译：牛酪蛋白胶束中的胶体磷酸钙及其对凝乳酶诱导的凝胶和奶酪质地的流变性质的影响。
6. The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions [O] . Karolina Pycia, Artur Gryszkin, Wiktor Berski, 2018

机译：化学修饰的马铃薯麦芽糊精对水包油型乳状液稳定性和流变性质的影响
7. Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties [O] . Artur J. Martins, Pedro Silva, Filipe Maciel, 2019

机译：杂交凝胶：油凝胶/水凝胶比对流变和纹理性质的影响

Hybrid gels: influence of water and oil phase on textural and rheological properties

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