[PDF][PDF] 可得然胶对低盐猪肉乳化肠保水率和质构特性的调控
赵春波， 李苗云， 余小领， 马阳阳， 肖康， 赵改名 - 食品与发酵工业, 2021 - sf1970.cnif.cn
摘要在食盐(NaCl) 添加量25 g (以原料肉1 kg 计) 的基础上以KCl 分别替代0%, 20%, 30%,
40%, 50% 质量分数的食盐, 在每个替代量下又设计添加可得然胶, 添加质量分数分别为0%, 0 …
40%, 50% 质量分数的食盐, 在每个替代量下又设计添加可得然胶, 添加质量分数分别为0%, 0 …
[PDF][PDF] 三聚磷酸钠对猪肉肌原纤维蛋白功能特性的影响
叶浪， 李美良， 赵冰， 周慧敏， 李素， 潘晓倩， 张顺亮 - 肉类研究, 2019 - rlyj.net.cn
以猪肉肌原纤维蛋白(myofibril protein, MP) 为研究对象, 探讨不同质量浓度三聚磷酸钠(sodium
tripolyphosphate, STP) 的添加对MP 乳化性, 乳化稳定性, 起泡性等7 个功能特性指标的影响 …
tripolyphosphate, STP) 的添加对MP 乳化性, 乳化稳定性, 起泡性等7 个功能特性指标的影响 …
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 …
Effect of curdlan on processing and eating quality of rice noodles.
C Li, D Chen, R Lu, Z Gu, X Ban, Y Hong, L Cheng, Z Li - 2021 - cabidigitallibrary.org
The purpose of this study was to explore the effect of curdlan on the processing and eating
quality of rice noodles. Three curdlan products (CG-E, CG-01, and CG-02) were added at …
quality of rice noodles. Three curdlan products (CG-E, CG-01, and CG-02) were added at …
Effect of protein oxidation on the structure-activity relationship of myofibrillar protein gels.
ZB Zhao Bing, LS Li Su, ZSL Zhang ShunLiang… - 2018 - cabidigitallibrary.org
The effects of different concentrations of H2O2 on the degree of oxidation and gelation
properties of myofibrillar proteins were studied, and we also examined changes in the …
properties of myofibrillar proteins were studied, and we also examined changes in the …