相关实验视频

Updated: May 28, 2025

Preparation of Keratin Hydrolysate from Chicken Feathers and Its Application in Cosmetics
08:29

Preparation of Keratin Hydrolysate from Chicken Feathers and Its Application in Cosmetics

Published on: November 27, 2017

19.3K

乳清蛋白对毛尾蛋白质的特性和结构的影响 surimi gel

Gongmin Guo1,2,3, Qiuyue Li1,2,3, Linli Du1,2,3

  • 1College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, PR China.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|February 11, 2025
PubMed
概括

将乳清蛋白添加到毛尾苏里米凝 (HSG) 中,改善了质地,保持水分的能力和凝结构. 在6.00%的乳清蛋白下取得了最佳结果,提高了Surimi的产品开发.

关键词:
头发的尾巴 surimi 凝 凝凝的特点 凝的特点保持水容量的容量.乳清蛋白是一种乳清蛋白质.

更多相关视频

Author Spotlight: Enhancing Flavor Interaction of Food Using Matcha Microcapsules05:22

Author Spotlight: Enhancing Flavor Interaction of Food Using Matcha Microcapsules

Published on: July 26, 2024

614
Easy Manipulation of Architectures in Protein-based Hydrogels for Cell Culture Applications08:50

Easy Manipulation of Architectures in Protein-based Hydrogels for Cell Culture Applications

Published on: August 4, 2017

6.7K

相关概念视频

Protein and Protein Structure02:15

Protein and Protein Structure

Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
A protein's shape is critical to its function. For example, an enzyme...
78.0K
Protein Folding01:22

Protein Folding

Overview
117.1K
Protein Organization01:13

Protein Organization

Overview
136.3K