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Rheological Properties of Carboxymethylcellulose and Whey Model Solutions before and after Freezing
rheological properties carboxymethylcelluloses whey proteins freezing
2009/3/23
Hydrocolloids, macromolecular carbohydrates are added to many foodstuffs with the aim to achieve the appropriate rheological properties, to prevent syneresis or to increase the viscosity and stability...
Stability of Pelargonidin 3-glucoside in Model Solutions in the Presence and Absence of Flavanols
Model Solutions Presence
2008/11/26
The stability of pelargonidin 3-glucoside (Pg3gluc), the main anthocyanin in strawberry, has been studied in model citrate solutions (pH 3.5, 251C) in the absence and presence flavanols (catechin and ...