Effects of Gel Properties and Water Migration during Ultra-High Pressure Coupled Heat Treatment on Bighead Carp Surimi [PDF]
, 2023 In order to elucidate the mechanism of the changes in gel properties of bighead carp surimi during ultra-high pressure coupled heat treatment, this paper investigated the changes in gel properties, protein structure and water migration of bighead carp ...
Aimei ZHOU +3 more
core +1 more source
Water-holding Capacity of Reclaimed Grassland with Different Ages in Karst Regions [PDF]
, 2023 [Objective] The water-holding capacity of reclaimed grassland of different ages was studied in order to provide a scientific basis for water retention and soil and water conservation of reclaimed grassland in karst regions.
Li Xuemei +3 more
core +1 more source
Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues [PDF]
, 2023 Soybean meal is a high quality plant protein resource. Exploring the possibility of using soybean meal instead of soybean protein isolate as raw material for high water extrusion plant protein meat processing is of great significance for production ...
Chengcheng YUE +7 more
core +1 more source
Effects of Three Hydrophilic Colloids on the Properties of Phosphorylated Surimi-Crab Meat Mixed Gels [PDF]
, 2023 The effects of adding different amounts (0.1%, 0.2%, 0.3%, 0.4% and 0.5%) of psyllium husk powder (PHP), gellan gum (GG) or konjac glucomannan (KGM) on the properties of phosphorylated surimi-crab meat mixed gels (MG) were investigated.
ZHU Yajun, YE Tao, LU Yufeng, XIA Lizhi, LIU Songkun, LU Yaokun, JIANG Shaotong, LIN Lin, LU Jianfeng
core +1 more source
Comparison of the quality of surimi gel from three squid species [PDF]
, 2023 Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi ...
BAO Hai-rong +6 more
core +1 more source
Effect of Extreme Acid Combined with Heat Induction on Structure and Properties of Soybean Protein Isolate Microgel [PDF]
, 2023 Soybean protein isolate microgel (SPIM) was prepare by extreme acid combined with heat induction. The structural changes and molecular interactions of the protein, and the microstructure and gel properties of the microgel were explored by fluorescence ...
YANG Ping, XU Caihong, XU Xin, WANG Lijuan, ZHU Wang, LI Jiamei, MENG Xianjun, XU Qing
core +1 more source
Progress in the effect of oligosaccharide modification on gelability of egg white protein [PDF]
, 2023 Egg white protein is a high-quality protein with high nutritional value and a variety of functional properties. The oligosaccharides can be covalently bound to the egg white protein through the glycosylation reaction, and the functional properties of the
FEI Yingmin +4 more
core +1 more source
Shuitu Baochi Xuebao, 2023 黄河流域具有多类别的泥沙来源区,水沙异源特性突出,研究水土保持综合治理空间均衡性,对于优化水土保持空间布局和有效持续减少入黄泥沙极为必要。基于黄河泥沙来源区特征和水土保持综合治理现状分析,利用统计学理论与方法,研究水土保持综合治理空间均衡性的概念、评价原理和评价方法,并对治理现状的均衡性进行评价。结果表明:(1)与流域水土流失强度空间分异性相对应、且在一定程度上能够有效控制侵蚀产沙强度的治理是空间治理均衡性的基本体现,其治理程度可以利用治理效应定量反映;(2)不同治理程度的减沙作用不同的 ...
姚文艺, 焦鹏
doaj
Effects of Sweet Potato Starch and Soybean Protein Isolate on Konjac Gel Properties and Preparation of Composite Gels [PDF]
, 2023 The effects of adding different amounts of sweet potato starch (SPS) and soy protein isolate (SPI) on the texture, color, sensory evaluation, moisture distribution, rheological properties and microstructure of konjac gels were investigated.
HE Longji, LI Shiqi, CHEN Zhigang
core +1 more source
Shuitu Baochi Xuebao, 2021 以吉林省汪清县林业局天然云冷杉针阔混交林为研究对象，选取4块具有代表性的1 hm2方形固定样地分别设置0，6.29%，11.22%和21.21% 4种采伐强度，测定了各采伐强度下枯落物的现存量，并采用室内浸水法对不同分解阶段枯落物持水能力（最大持水量、最大持水率、有效拦蓄量等）进行研究。结果表明：（1）4种采伐强度的枯落物总现存量为29.04~35.26 t/hm2。（2）随采伐强度增加，新鲜层和完全分解层枯落物最大持水量和有效拦蓄量均呈现先降低再增加随后又降低的规律 ...
杜雪 +4 more
doaj