1) beef gels
牛肉凝胶
1.
Effects of transglutaminase on water holding capacity and hardness of low-fat beef gels;
谷氨酰胺转胺酶对低脂牛肉凝胶保水性和硬度的影响
2) chicken meat gels
鸡肉凝胶
1.
Study on effect of high hydrostatic pressure on properties of chicken meat gels;
高静压对鸡肉凝胶品质影响的试验研究
2.
Effects of Ultra High Pressure and Hydrocolloids on the Properties of Chicken Meat Gels;
超高压及亲水胶体对鸡肉凝胶品质的影响
3) Chicken muscle gels
鸡肉凝胶
1.
0%) and 300 MPa on colour,WBC and textural properties of chicken muscle gels (CMG) were investigated.
结果表明,对于非受压鸡肉凝胶,其亮度与持水性随SPI添加浓度的增大总体上分别呈下降与上升趋势,并在大于等于2。
4) pork meat gels
猪肉凝胶
1.
The effects of microbe polysaccharides (agar and xanthan), as fat substitutes, and high pressure (HP) on the properties of low-fat pork meat gels (PMG) were investgated in the range of pressure 100～600 MPa, holding time 10～40 min, temperature 10～40℃and polysaccharides levels 0～1.
4％琼脂猪肉凝胶(PMGA)的CL值显著降低；但0。
5) venison protein gel
鹿肉蛋白凝胶
6) Beef
[英][bi:f] [美][bif]
牛肉
1.
Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action;
嫩化和TG酶交联作用改善牛肉制品质构的初步研究
2.
Effect of calcium chloride and vitamin c injection on beef quality;
注射氯化钙和Vc对牛肉品质的影响
3.
Effect of Electrical Stimulation and Delay Chilling on Eating Quality of Beef;
电刺激和延迟冷却对牛肉食用品质的影响
补充资料：Sds-聚丙烯酰胺凝胶电泳凝胶电泳
sds-聚丙烯酰胺凝胶电泳（sds-page，sodium dodecyl sulfate-polyacrylamide gel electrohoresis）
在有去污剂十二烷基硫酸钠存在下的聚丙烯酰胺凝胶电泳。sds-page只是按照分子大小分离的，而不是根据分子所带的电荷和大小分离的。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条