技术文摘 关键词：猪肉，热诱导凝胶，蛋白质浓度，凝胶特性 [gap=1459]Key words：pork；heat-induced gelation；protein concentration；gelation properties
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The heat-induced gelation properties of muscle protein govern the qualities of restructured meat products. The gelation properties of muscle protein are effected by heating temperature,heating rate hydrocolloids.
肌肉蛋白形成热诱导凝胶的特性决定着重组肉制品和糜类肉制品的品质,而加热温度、加热速率、亲水胶体等因素影响着肌肉蛋白热诱导凝胶特性。
参考来源 - 卡拉胶、魔芋胶和变性淀粉对鸡肉匀浆物凝胶特性的影响及应用·2,447,543篇论文数据，部分数据来源于NoteExpress
The gelation properties and abilities of long-chain acyl glutamic acids as gelators in different organic solvents are investigated.
研究了脂肪酰谷氨酸作为凝胶因子在不同有机溶剂中的成胶性能。
Several crown ether derivatives possessing phenanthroline groups were prepared and their gelation properties with ammonium were investigated.
本文设计合成了几种含邻菲咯啉的冠醚衍生物，并研究了它们与几种铵盐形成水凝胶的行为。
The oxidative gelation properties of water-extractable arabinoxylans(WEAX)from wheat flour was investigated by small amplitude oscillatory rheological measurement.
本文采用小振幅振荡流变测量法对小麦面粉中水可提取阿拉伯木聚糖（WEAX）的氧化胶凝性质进行了研究。
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