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Updated: Sep 10, 2025

High-Contrast and Fast Photorheological Switching of a Twist-Bend Nematic Liquid Crystal
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High-Contrast and Fast Photorheological Switching of a Twist-Bend Nematic Liquid Crystal

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ステーキヌードルにおける温度媒介ゲル質感変換: グラス変換温度Tgに関して"

Hongxiao Liu1,2, Qing Hu1,2, Sha Yang2

  • 1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.

Gels (Basel, Switzerland)
|August 28, 2025
PubMed
まとめ

ポテトスターチヌードル (PSN) をガラス化温度 (Tg') 近くに冷凍すると,質感が最適化されます. -3°Cで冷凍されたヌードルは硬さ,凝結性,および望ましい微細構造を示し,冷凍食品の加工を改善しました.

キーワード:
酵素による水解スキャン電子顕微鏡スターチヌードルテクスチャー

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