Studies of Rheological Properties of Chitosan and its Interaction with Myofibrillar Proteins as Influenced by Chitosan''s Degree of Deacetylation、Concentration and pH
碩士 === 靜宜大學 === 食品營養學系 === 89 === Rheological and thermal gelation characteristics of different degree of deacetylation (dd 50, dd 75, dd85, dd 99), concentration (0.5%, 1.0%, 1.5%) or pH (3, 5) of chitosan solution (in 1% lactic acid) and the mixture of chitosan and myofibrillar proteins were evalu...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/21105741353533772742 |