Zobrazeno 1 - 7
of 7
pro vyhledávání: '"LUAN Qian-yu"'
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 121-128 (2024)
The present research employed sodium alginate (SA) and pea protein isolate (PPI) as primary materials to explore the impact of pre-gelation time on the rheological properties, 3D printability, and swallowing properties of SA-PPI composite gel. Additi
Externí odkaz:
https://doaj.org/article/d7fddbd53a22417497db307ab65963ef
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 112-120 (2024)
In this study, sodium alginate (SA), locust bean gum (LBG) and mung bean starch (MBS) were used as raw materials. Dynamic rheometer, texture analyzer, differential scanning calorimeter, X-ray diffractometer and low-field nuclear magnetic resonance we
Externí odkaz:
https://doaj.org/article/b7007d1942904dd59b7bc5015ce7ad69
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 5, Pp 114-122 (2022)
Heat treatment is the most commonly used physical modification method for starch, which shows advantage of simple operation, low pollution and high safety. The present work mainly summarized the effects of dry heat treatment, heat moisture treatment
Externí odkaz:
https://doaj.org/article/89e0bcf0e7714ec4b74ea7c8edbc2b4c
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 5, Pp 130-138 (2022)
Common corn starch-lauric acid complex (CSLA) was prepared by extrusion treatment combined with cool storage. The effects of extrusion treatment combined with cool storage on the gelatinization degree, complexing index, thermal properties, crystal st
Externí odkaz:
https://doaj.org/article/f74991563dbe43ec9eb7ac27218ec18d
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 5, Pp 139-148 (2022)
Sodium alginate-porous starch complex gels were prepared by calcium chloride dripping method and calcium carbonate internal gelation method. Furthermore, hardness, syneresis, swelling characteristics, crystalline structure and microstructure of the c
Externí odkaz:
https://doaj.org/article/96e8dcf27e004d38b93f61fa57bb493f
Publikováno v:
In International Journal of Biological Macromolecules September 2024 276 Part 2
Publikováno v:
In International Journal of Biological Macromolecules November 2024 280 Part 3