Zobrazeno 1 - 10
of 22 825
pro vyhledávání: '"Gel properties"'
Publikováno v:
Transactions of the Chinese Society of Agricultural Engineering. Jul2024, Vol. 40 Issue 14, p240-249. 10p.
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 103-111 (2024)
To improve the flavor of fish protein gelatin, the glycation reaction system was constructed with glucose, and use microplate readers, colorimeters, texture analyzers, rheometers, and gas chromatography-mass spectrometers were used to determine the f
Externí odkaz:
https://doaj.org/article/96bed654fbb04c10b4c3e89635d93d35
Publikováno v:
Shipin yu jixie, Vol 40, Iss 5, Pp 168-172 (2024)
Objective: To explore the potential of minor beans as ingredients for starch gel foods. Methods: The basic compositions were analyzed, as well as the hydration, pasting, and gel properties of five kinds of minor bean flours, including mung beans, pea
Externí odkaz:
https://doaj.org/article/f1bec81f0d584d41abafe9010ea3f5d2
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 138-145 (2024)
To further develop a protein-polysaccharide composite fat replacer in low-fat meat products, this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer, and added it to myofibrillar protein (MP) to form heat ind
Externí odkaz:
https://doaj.org/article/80fe4ec32e6f4ca98ba92a9c33a2b014
Publikováno v:
Transactions of the Chinese Society of Agricultural Engineering. Sep2024, Vol. 40 Issue 18, p292-301. 10p.
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 72-78 (2024)
Chicken breast as the raw material was fully sheared and then the obtain minced meat was rested at 4 ℃ for different time (0~48 h). The thixotropy and rheological properties of the chicken minced meat was further analyzed, and the effect of resting
Externí odkaz:
https://doaj.org/article/fa35b8854b31488da30bd39150fabc45
Publikováno v:
Shipin Kexue, Vol 45, Iss 7, Pp 348-357 (2024)
Gelation, an important quality attribute of meat products, significantly influences the appearance, flavor, and texture of meat products. Enhancing gelation in meat products holds immense importance in improving the production process and the quality
Externí odkaz:
https://doaj.org/article/5b01bd67db48409298f9fb0716aa857b
Publikováno v:
Shipin Kexue, Vol 45, Iss 8, Pp 63-71 (2024)
To explore the effects of different curcumin concentrations on the gel properties of pork myofibrillar proteins (MPs), changes in gel whiteness, cooking loss, water retention capacity, texture, dynamic rheology, intermolecular forces, microstructure,
Externí odkaz:
https://doaj.org/article/4f4d9097f013413fa5540b26df32f8f2
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Akademický článek
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