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期刊名称

food chemistry(1)
food hydrocolloids(1)

关键词

fish scales gelatin; gel formation rate; gel stability; gel microstructure; water distribution(1)
fish scales; polysaccharides; gel formation rate; gel stability; gel structure(1)

作者

Wang, Zhenyu AND Liu, Jia AND Li, Jun AND Lei, Zunguo AND Liu, Jia AND Tang, Wenjiao AND Liu, Jia(0)

机构

dalian polytech univ, natl engn res ctr seafood, sch food sci & technol, 1 qinggongyuan, dalian 116034, peoples r china(2)
guizhou acad agr sci, inst food proc technol, guiyang 550006, peoples r china(2)
guizhou univ, sch liquor & food engn, huaxi ave 2708, guiyang 550025, guizhou, peoples r china(2)
zunyi normal univ, coll food sci & technol, 6 wujiang rd, zunyi 563002, guizhou, peoples r china(2)
guizhou key lab agr biotechnol, guiyang 550006, guizhou, peoples r china(1)

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年份

2021(2)

科研产出

条件:

资源类型: 外文期刊

作者:Wang, Zhenyu(精确检索)

作者:Liu, Jia(精确检索)

作者:Li, Jun(精确检索)

作者:Lei, Zunguo(精确检索)

作者:Liu, Jia(精确检索)

作者:Tang, Wenjiao(精确检索)

作者:Liu, Jia(精确检索)

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1Effect of polysaccharides on the gel characteristics of "Yu Dong" formed with fish (Cyprinus carpio L.) scale aqueous extract

作者： Wang, Zhenyu; Liu, Jia; Li, Jun; Lei, Zunguo; Liu, Jia; Tang, Wenjiao; Liu, Jia; SCI

机构： Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, 1 Qinggongyuan, Dalian 116034, Peoples R China; Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang 550006, Peoples R China; Zunyi Normal Univ, Coll Food Sci & Technol, 6 Wujiang Rd, Zunyi 563002, Guizhou, Peoples R China; Guizhou Univ, Sch Liquor & Food Engn, Huaxi Ave 2708, Guiyang 550025, Guizhou, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Fish scales; Polysaccharides; Gel formation rate; Gel stability; Gel structure

年份：2021

2Characterization of food gels prepared from the water extract of fish (Cyprinus carpio L.) scales: From molecular components to sensory attributes

作者： Wang, Zhenyu; Liu, Jia; Li, Jun; Lu, Yang; Dong, Nan; Chen, Zhongai; Lei, Zunguo; Liu, Jia; Yu, Xiaoyan; Ren, Tingyuan; Liu, Jia; Tang, Wenjiao; Wan, Chenxu; Lei, Zunguo; SCI

机构： Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, 1 Qinggongyuan, Dalian 116034, Peoples R China; Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang 550006, Peoples R China; Guizhou Univ, Sch Liquor & Food Engn, Huaxi Ave 2708, Guiyang 550025, Guizhou, Peoples R China; Zunyi Normal Univ, Coll Food Sci & Technol, 6 Wujiang Rd, Zunyi 563002, Guizhou, Peoples R China; Guizhou Key Lab Agr Biotechnol, Guiyang 550006, Guizhou, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Fish scales gelatin; Gel formation rate; Gel stability; Gel microstructure; Water distribution

年份：2021