搜索结果: 1-15 共查到“食品科学技术 gel”相关记录27条 . 查询时间(0.164 秒)
Influence of Preparation and Processing on Cranberry Gel Properties
cranberry pectin rheology
2014/10/22
Four formulations of cranberry gels using raw materials manufactured by a variety of different processes were examined for their rheological and textural properties. Generally, with higher treatment t...
A Review on the Loss of the Functional Properties of Proteins during Frozen Storage and the Improvement of Gel-forming Properties of Surimi
Functional Properties Proteins during
2016/5/31
The functional properties of the myofibrillar proteins were protected during frozen storage when a cryoprotectant was added. Some normally used cryoprotectants are sorbitol, sucrose, polydextrose, lac...
Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel
PMP gel MTG NMR proton mobility WHC Microstructure
2012/8/13
The effect of microbial transglutaminase (MTG) on nuclear magnetic resonance relaxation (NMR) behaviour, water holding capacity (WHC) and microstructure of pork myofibrillar protein (PMP) gel was stud...
Ca2+对Mozzarella干酪凝乳形成及微观结构的影响（Effects of Ca2+ on the Formation and Structure of Milk Gel of Mozzarella Cheese）
干酪 凝乳 微观结构 双光子共聚焦激光显微镜
2009/8/11
以双光子共聚焦激光显微镜结合荧光染色法研究Ca2+对Mozzarella干酪凝乳形成及结构的影响，结果表明：Ca2+可明显加快牛奶凝乳的形成，对凝乳的结构有重大影响。添加Ca2+后，牛奶的凝乳时间由38min（0mmol/LCa2+）分别缩短为12min (3mmol/L Ca2+)、6min (6mmol/L Ca2+)和3min（9mmol/L Ca2+）。实时观测发现：未加Ca2+处理的牛奶...
Dynamic Light Scattering Analysis on Critical Behavior of Cluster Size Distribution of Polyacrylamide and Agarose Solutions near the Sol-Gel Transition Point
agarose percolation dynamic light scattering
2009/7/8
The dynamic light scattering (DLS) method was applied to measure the cluster radii of polyacrylamide and agarose solutions near the sol-gel transition point. In the case of polyacrylamide, primary clu...
A precooling step is necessary to convert heated soymilk to freeze-gel. In order to estimate the significance of precooling, soymilk was precooled at various temperatures and then frozen. Based on the...
The physical properties of trout skin gelatin were compared with those of bovine skin gelatin to develop a novel use of fish gelatin. Gelling temperature, melting temperature and jelly strength of tro...
Electrohydrodynamic Drying Characteristics of Agar Gel
electrohydrodynamics electric field drying
2009/7/7
Heat-based drying methods often produce undesirable changes in the physical and chemical properties of materials. This paper describes the non-thermal drying capability of a relatively new technique u...
Effect of Curdlan on Retort Stability of a Pork Meat Gel System
curdlan retort minced-pork gel trehalose
2009/7/7
Effect of curdlan with or without trehalose on retort stability of a minced-pork gel system was investigated. The addition of curdlan suppressed the deterioration of physical properties as well as the...
Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
dry-heated egg white wheat starch wheat gluten gelatinization
2009/6/18
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
Analysis of Ice Structure Formed in Frozen Agar Gel
unidirectional freezing ice crystal structure dendrite diffusion of water
2009/6/18
Ice crystal structure was analyzed for frozen agar gel under unidirectional freezing in various operating conditions to elucidate the mechanism of the process of ice crystal growth. A linear relations...
The Effect of Apparent Molecular Weight and Components of Agar on Gel Formation
agar gel formation apparent molecular weight
2009/6/18
The relation between apparent molecular weight and physical properties of agar gel and sol were investigated. Agar was extracted from seven kinds of red seaweed, Gelidium, Pterocladia and Gracilaria, ...
Viscoelastic Properties of Porcine Serum-Myosin Gel and the Sausage Fortified by Porcine Serum
charcoal treatment porcine serum egg white gel
2009/6/18
Heat-induced gels of charcoal-treated, freeze-dried porcine serum fortified by chicken myosin solution (2.5%, w/w), as well as pork sausage fortified by the serum, were analyzed in terms of their rheo...
Estimation of Cryo-cutting Conditions for Frozen Surimi Gel Using DSC
surimi fish meat bending energy
2009/6/10
Frozen surimi (fish-meat) gel samples with different moisture contents were subjected to measurement of their fracture stress (bending energy) in a low temperature range. The optimum conditions for lo...
Gel Strength of Kamaboko Gels Produced by Microwave Heating
kamaboko microwave heating gel strength
2009/5/31
In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made unde...
