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A Study on Gelation of Chicken “Nikogori” (Jelly-Shaped Food):Changes in Soluble Components and Rheological Properties under Several Heating Conditions
Nikogori chicken collagen rheological properties SDS-PAGE size exclusion chromatography
2009/8/26
“Nikogori” gel extracted from cooked fish is a traditional food in Japan. In this study, chicken was substituted for fish and the Nikogori sol was prepared under various heating times and temperatures...
Simple and Objective Evaluation of the Rheological Properties of Liquid Food
sol commercial thickening agent rheological properties spring relaxation tilting test tube method glass ring method
2009/8/26
Guar gum-based and starch-based samples were used as typical examples of liquid food to assess three different simple and objective methods for measuring the rheological properties of the samples with...