结冷胶的成胶特性及应用研究进展--食品添加剂市场网 关键词： 结冷胶；凝胶性质；流变性；微观结构；应用 [gap=342]Key words: gellan gum; gelation ;rheological property; microstructure; application
基于20个网页-相关网页
本文重点研究脂质过氧化产物对大豆蛋白结构及其凝胶性质的影响。
The dissertation is focus on the influence of lipid peroxidation products on the structure and gel properties of soy protein.
通过观察冷冻干燥海藻酸凝胶的断面扫描电镜(SEM)照片与卵清蛋白从海藻酸凝胶中的释放试验，分析了海藻酸凝胶性质对蛋白质在凝胶中扩散的影响。
By the scanning electron microscopy (SEM) micrograph and the release experiments, the effect of the characteristic of alginate gel on the release of ovalbumin from alginate beads was investigated.
这种胶原蛋白是高度水合的，它形成了一种凝胶，有水一样的性质。
This collagen is highly hydrated and it forms a gel that has water-like properties.
应用推荐