研究了亚麻籽胶的乳化特性和对蛋糕品质的影响。
The paper introduced the use of linseed gum for improving the sausage quality.
探讨了小分子乳化剂在界面上对食物蛋白质乳化特性的影响。
The paper discusses the effect of low-molecular weight emulsifier on the emulsifying properties of food protein.
研究了水代法提取核桃油后蛋白粕的溶解度、乳化特性及其影响因素。
The walnut chip solubility and emulsification ability after aqueous extraction of walnut oil and the affecting factors were studied.
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