比较了漂洗和氧化剂(双氧水、次氯酸钠)对罗非鱼鱼糜的凝胶强度、白度及保水性的影响。
Effects of potch and oxidant (hydrogen peroxide and sodium hypochlorite) on gelling strength, whiteness, and water holding capacity of minced Tilapia fish were compared.
TG和DSC分析表明，吸水树脂比剑麻纤维热稳定性好，吸水凝胶中水绝大多数是以自由水的状态存在且高温保水性很好。
TG and DSC show the resin's stability is better than cellulose's and the hydrogel has good keeping-water property, in which the most water was nature water.
探讨了几种变性淀粉对鸡肉糜保水性，乳化性以及凝胶特性的影响。
This paper discusses the influence of modified starch to the retentiveness the emulsibility and gel characters of hen surimi.
研究了豆浆加热条件、凝固条件和GDL浓度对豆腐凝胶强度和保水性的影响。
The effects of heating conditions of raw soyamilk, GDL concentration in soyamilk and coagulating conditions on tofu-gel strength and water-holding capacity were investigated.
研究了豆浆加热条件、凝固条件和GDL浓度对豆腐凝胶强度和保水性的影响。
The effects of heating conditions of raw soyamilk, GDL concentration in soyamilk and coagulating conditions on tofu-gel strength and water-holding capacity were investigated.
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