Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures
AM Chaux-Gutiérrez, EJ Pérez-Monterroza… - Food Hydrocolloids, 2019 - Elsevier
The rheological behavior of gels prepared from albumin (ALB) and a mixture of ALB and low
methoxyl amidated pectin (PEC) with different proportions were studied using oscillatory …
methoxyl amidated pectin (PEC) with different proportions were studied using oscillatory …
不同分子量的β-葡聚糖复合凝胶的制备及其凝胶特性的研究.
樊蕊， 周丹， 马培华， 曹学丽… - Food Research & …, 2019 - search.ebscohost.com
3-葡聚糖的凝胶性是其重要的加工特性之一, 而凝胶的网络结构对食品的质构起到决定性作用,
不同分子量对3-葡聚糖的凝胶及其特性具有显著的影响. 该文以不同相对分子质量的燕麦3 …
不同分子量对3-葡聚糖的凝胶及其特性具有显著的影响. 该文以不同相对分子质量的燕麦3 …