搜索结果: 16-21 共查到“工学 GELS”相关记录21条 . 查询时间(0.165 秒)
Effects of Limited Proteolysis on the Microstructure of Heat-Induced Whey Protein Gels at Varying pH
whey protein proteolysis gel microstructure
<
2008/3/26
Whey protein solutions, reconstituted 12% commercial whey protein isolate, were hydrolyzed at pH 7.0 by one of three proteases: trypsin, Neutrase® (from Bacillus subtilis), and a Bacillus lichenif...
Instrumental Texture Parameters and Solvation Characteristics of Mixed Casein Gels
texture casein gels rheology
<
2008/3/22
Caseins exhibit a wide range of physicochemical and functional properties that make them an excellent source of protein for the creation of formulated foods, either as novel or imitative products. The...
Rheological Properties and Microstructure of Dephosphorylated Whole Casein Rennet Gels
casein gel dephosphorylated microstructure
<
2008/3/22
The formation of rennet gels made with native or dephosphorylated (40 and 93%) whole CN was monitored using a dynamic oscillatory shear spectrometer with a Couette geometry sample holder. Casein solut...
Axial Compression Properties of Calcium Caseinate Gels
texture kamaboko surimi gels rheology
<
2008/3/18
The wide range of physicochemical and functional properties of caseins and caseinates, as well as their bland flavor, make them an excellent protein source for the creation of formulated foods, either...
Effect of Transglutaminase on Rheological Property of Actomyosin Gels Prepared from Carp and Piranha during Frozen Storage
frozen storage actomyosin gel microbial transglutaminase
<
2010/11/23
Actomyosin gel prepared from frozen-stored carp showed the increase of the creep compliance and the decrease of instantaneous elasticity when compared with the gel prepared from non-stored fish. Howev...
Rheological Behavior of Casein Micelles and Reconstituted Skim Milk Gels: The Effect of Temperature on Gelation Induced by Rennet
casein micelle skim milk gelation
<
2010/11/22
The temperature dependence of the gelation process for various rennet-casein micelle systems was investigated by analysis of gelation curves obtained from viscoelastic measurements under the condition...