搜索结果: 1-2 共查到“食品科学技术 gel properties”相关记录2条 . 查询时间(0.14 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...
Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate
whey protein hydrolysis proteases gelation
2008/3/23
Whey protein isolate was hydrolyzed by three proteolytic enzymes, porcine trypsin, a Bacillus subtilis protease (Neutrase®), and a Bacillus licheniformis protease. The heat-induced gelation proper...