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food hydrocolloids(1)

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gel properties(1)
interaction(1)
nacl concentration(1)
rosmarinic acid(1)
myosin(1)

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Dai, HJ AND Chen, XK AND Peng, L AND Ma, L AND Sun, Y AND Li, L AND Wang, Q AND Zhang, YH(0)

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chen xueke(1)
dai hongjie(1)
dai hongjie 2 tiansheng rd chongqing peoples r china(1)
li lin dongguan univ technol engn res ctr hlth food design & nutr regulat sch chem engn & energy technol dongguan 523808 peoples r china(1)
ma liang(1)
peng lin(1)
sun yi(1)
wang qiang chinese academy of agricultural sciences (caas) inst food sci & technol beijing 100193 peoples r china(1)
zhang yuhao southwest univ chongqing key lab soft matter mat chem & funct mf chongqing 400715 peoples r china(1)
zhang yuhao southwest univ coll food sci chongqing 400715 peoples r china(1)

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2020(1)

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资源类型: 外文期刊

作者:Dai, HJ(精确检索)

作者: Chen, XK(精确检索)

作者: Peng, L(精确检索)

作者: Ma, L(精确检索)

作者: Sun, Y(精确检索)

作者: Li, L(精确检索)

作者: Wang, Q(精确检索)

作者: Zhang, YH(精确检索)

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1The Mechanism Of Improved Myosin Gel Properties By Low Dose Rosmarinic Acid Addition During Gel Formation

作者： Dai, HJ; Chen, XK; Peng, L; Ma, L; Sun, Y; Li, L; Wang, Q; Zhang, YH; JCR（2021版）

机构： Dai Hongjie; Chen Xueke; Peng Lin; Ma Liang; Sun Yi; Zhang Yuhao Southwest Univ Coll Food Sci Chongqing 400715 Peoples R China; Dai Hongjie; Zhang Yuhao Southwest Univ Chongqing Key Lab Soft Matter Mat Chem & Funct Mf Chongqing 400715 Peoples R China; Li Lin Dongguan Univ Technol Engn Res Ctr Hlth Food Design & Nutr Regulat Sch Chem Engn & Energy Technol Dongguan 523808 Peoples R China; Wang Qiang Chinese Academy of Agricultural Sciences (CAAS) Inst Food Sci & Technol Beijing 100193 Peoples R China; Dai Hongjie 2 Tiansheng Rd Chongqing Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Myosin Rosmarinic Acid Interaction Gel Properties Nacl Concentration