NaCl, 糖类和木瓜蛋白酶对碱诱导蛋清凝胶性的影响.
吴胤霆， 王洋， 郑贵中， 叶阳 - Modern Food Science & …, 2022 - search.ebscohost.com
为了研究不同添加物在高温条件下对碱诱导蛋清凝胶硬度和色度所作出的贡献, 把NaCl,
糖类和木瓜蛋白酶加入到碱诱导的蛋清中并加热, 以蛋清凝胶强度和色差等为评价指标 …
糖类和木瓜蛋白酶加入到碱诱导的蛋清中并加热, 以蛋清凝胶强度和色差等为评价指标 …
Research progress on curdlan hydrogel and its application.
X Liu, R Zhang, Y Pan, H Li, Y Sun, S Chen - 2023 - cabidigitallibrary.org
Curdlan has unique gel properties and special triple helix conformation, and curdlan gel has
great application potential in the fields of food and biomedicine because of its water …
great application potential in the fields of food and biomedicine because of its water …