Properties of venison protein gelatin and mathematical model

Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery

Volumn 41, Issue 9, 2010, Pages 122-127

  Wang, Shujie ^a   Zhou, Yajun ^a   Su, Dan ^a   Qian, Xi ^a   He, Lianbin ^a   Feng, Zhanrong ^a  

^a JILIN UNIVERSITY   (China)

Author keywords

Breakdown strength; Heat inducible gelatin of salt soluble protein; Mathematical model; Venison; Viscosity; Water retention property

Indexed keywords

AFFECTING FACTORS; BREAKDOWN STRENGTHS; BREAKING STRENGTH; EFFECT OF FACTORS; EXPERIMENTAL DESIGN; HEAT INDUCIBLE GELATIN OF SALT SOLUBLE PROTEIN; HEXAMETAPHOSPHATE; INFLUENCING FACTOR; INTERACTION EFFECT; PH VALUE; QUADRATIC REGRESSION; SODIUM HEXAMETAPHOSPHATE; SODIUM POLYPHOSPHATE; SODIUM PYROPHOSPHATE; SOLUBLE PROTEINS; TEMPERATURE INCREASE; VENISON; VISCOSITY INCREASE; WATER RETENTION PROPERTIES; WATER RETENTION PROPERTY;

ELECTRIC BREAKDOWN; IONIC STRENGTH; PH EFFECTS; PROTEINS; SODIUM CHLORIDE; TEXTILE BLENDS; VISCOSITY;

MATHEMATICAL MODELS;

EID: 77957772808     PISSN: 10001298     EISSN: None     Source Type: Journal    
DOI: 10.3969/j.issn.1000-1298.2010.09.025     Document Type: Article

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