Gelation properties are the major functional properties of food proteins; its gelation behavior and rheological properties are key factors for texture, sensory properties and flavor of some food.
凝胶特性是食品蛋白质的重要功能特性，蛋白质的凝胶行为及其流变性质是形成某些食品独特的质构、感官和风味的决定性因素。
The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.
利用含有不溶性纤维的可食乳浊液制备 的低油食品具有消费者可接受的、与全脂食品相应的粘度和质地以及感官特性。
The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.
利用含有不溶性纤维的可食乳浊液制备 的低油食品具有消费者可接受的、与全脂食品相应的粘度和质地以及感官特性。
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