Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Shangyi Chi"'
Autor:
Chonghao Bi1 bichonghao@btbu.edu.cn, Shangyi Chi1 920312701@qq.com, Zhe Hua2 17121266@bjtu.edu.cn, Dong Li3 dongli@cau.edu.cn, Zhigang Huang1,4 huangzg@btbu.edu.cn, Yi Liu1 l_y_61@hotmail.com
Publikováno v:
International Journal of Agricultural & Biological Engineering. 2020, Vol. 13 Issue 6, p220-226. 7p.
Publikováno v:
LWT. 149:111846
Soybean oil emulsion gel is often used to replace part of fat, thereby the content of saturated fatty acids was reduced in food. This paper studied the effect of flax gum (FG) on the rheological properties, thermal properties, microstructure, and gel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54b41c0c47d52d7eab1228f0a3f80de6
https://doi.org/10.1016/j.lwt.2021.111846
https://doi.org/10.1016/j.lwt.2021.111846
Effects of the addition of edible polysaccharides on the properties of soybean protein isolate gels.
Autor:
Chonghao Bi1 bichonghao@btbu.edu.cn, Aoxue Qie1 joy_4_qie@163.com, Xueying Wang1 965631898@qq.com, Tong Zhou1 923615892@qq.com, Shangyi Chi1 920312701@qq.com, Yi Liu1 yiliu@btbu.edu.cn, Bin Tian1 tianbin@btbu.edu.cn
Publikováno v:
International Journal of Agricultural & Biological Engineering. Jun2024, Vol. 17 Issue 3, p241-248. 8p.
Autor:
Zhigang Huang1,2 huangzg@btbu.edu.cn, Xueying Wang1 965631898@qq.com, Shangyi Chi1 920312701@qq.com, Zhe Hua1,3 22584155@qq.com, Chonghao Bi1 bichonghao@btbu.edu.cn
Publikováno v:
International Journal of Agricultural & Biological Engineering. May2021, Vol. 14 Issue 3, p255-260. 6p.