GEL CHARACTERISTICS - COMPRESSION AND PENETRATION OF BLOOD-PLASMA GELS

被引：35

作者：

HERMANSSON, AM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12923.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1960 / 1964

页数：5

共 22 条

[1]

BOYD J V, 1975, Journal of Texture Studies, V6, P507, DOI 10.1111/j.1745-4603.1975.tb01424.x

[2] MECHANICAL INTERPRETATION OF COMPRESSIVE STRESS-STRAIN RELATIONSHIPS OF SOLID FOODS [J].

CALZADA, JF ;

PELEG, M .

JOURNAL OF FOOD SCIENCE, 1978, 43 (04) :1087-1092

[3] HEAT-INDUCED GELLING IN SOLUTIONS OF OVALBUMIN [J].

EGELANDSDAL, B .

JOURNAL OF FOOD SCIENCE, 1980, 45 (03) :570-+

[4]

HARPER JP, 1978, J FOOD SCI, V43, P1204, DOI 10.1111/j.1365-2621.1978.tb15270.x

[5] GEL CHARACTERISTICS - STRUCTURE AS RELATED TO TEXTURE AND WATERBINDING OF BLOOD-PLASMA GELS [J].

HERMANSSON, AM .

JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1965-1972

[6] GEL CHARACTERISTICS - WATERBINDING PROPERTIES OF BLOOD-PLASMA GELS AND METHODOLOGICAL ASPECTS ON THE WATERBINDING OF GEL SYSTEMS [J].

HERMANSSON, AM ;

LUCISANO, M .

JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1955-&

[7]

HERMANSSON AM, 1978, 24TH EUR M MEAT RES

[8]

HERMANSSON AM, 1982, UNPUB GEL CHARACTERI

[9] EFFECT OF COMPRESSION RATIO ON THE MECHANICAL-PROPERTIES OF CHEESE [J].

IMOTO, EM ;

LEE, CH ;

RHA, C .

JOURNAL OF FOOD SCIENCE, 1979, 44 (02) :343-345

[10] SOME FACTORS AFFECTING GELATIN GEL TEXTURE EVALUATION BY PENETRATITI TESTING [J].

KAMEL, BS ;

DEMAN, JM .

JOURNAL OF TEXTURE STUDIES, 1977, 8 (03) :327-337

← 1 2 3 →