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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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在粉面中的温度介导的凝质感转化:相对于玻璃过渡温度Tg"

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
概括

在其玻璃过渡温度 (Tg) 附近冷马粉 (PSN) 优化了质地. 在-3°C冷的面条显示出增强的硬度,凝聚力和理想的微观结构,改善了冷食品的加工.

关键词:
酶性水解扫描电子显微镜粉面条质地

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