高压脉冲电场对淀粉和肌原纤维蛋白混合凝胶强度的影响
金声琅1,2, 王莹3, 殷涌光2

Effect of high intensity pulsed electric field pretreatment on elasticity
of starch-myofibril protein mixed gelatin
图1 电场强度对凝胶强度的影响
Fig.1 Effects of electric field strength on gel strength