Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Jiaoli LONG"'
Autor:
Shuchang LI, Shiyang HUANG, Zehao FANG, Lihong WU, Junxian SHI, Yanling CHEN, Tianli YAO, Jiaoli LONG, Yuanyuan CAO, Aimin JIANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 3, Pp 48-55 (2022)
The sensory evaluation method of fuzzy mathematics was used to study the effect of adding 0.25%~1% Chaoshan Artemisia argyi on the senses of pork balls. At the same time, the effect on the texture characteristics and antioxidant capacity of pork ball
Externí odkaz:
https://doaj.org/article/25577575618b483ab52627bc598b64dc
Autor:
Shuchang LI, Minmin AI, Jiaoli LONG, Shiyang HUANG, Zehao FANG, Shanguang GUO, Hong FAN, Yuanyuan CAO, Quan ZHOU, Aimin JIANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 1, Pp 62-70 (2022)
Objective：A comprehensive evaluation method was utilized to explore for the brittleness quality of Chaoshan crisp meatballs. Method: Textural profile analysis and puncture test were used to determine the textural property of Chaoshan crisp meatball
Externí odkaz:
https://doaj.org/article/734d999e818d46ff97a973d6f84423b4
Publikováno v:
LWT. 142:110976
In this paper, prepared alkali-induced egg white gel (EWG) was treated at different temperatures (100–121 °C) to explore the hydration mechanism under high temperatures (≥100 °C). The physicochemical, mechanical and rheological properties and i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7d10b4df6ec8bf31ec05437eb2a724f
https://doi.org/10.1016/j.lwt.2021.110976
https://doi.org/10.1016/j.lwt.2021.110976
Autor:
Shanguang Guo, Yuanyuan Cao, Nan Xiao, Shuchang Li, Ziting Ling, Hong Fan, Minmin Ai, Quan Zhou, Aimin Jiang, Ledan Zhou, Jiaoli Long
Publikováno v:
Food Hydrocolloids. 103:105654
Egg white protein (EWP) can form a gel under alkali condition, but there have been few reports on the gelling of EWP with the addition of Ca(OH)2. In this paper, the effects of Ca(OH)2 and the heating process on the rheological, mechanical and micros
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a53ef28b5a7f9653bfcc5699a3e372b
https://doi.org/10.1016/j.foodhyd.2020.105654
https://doi.org/10.1016/j.foodhyd.2020.105654