改性甘蔗膳食纤维对猪肉肌原纤维蛋白凝胶特性的影响
庄昕波1(
),陈银基1(),周光宏2
),陈银基1(),周光宏2
The Mechanism of Myofibrillar Protein Gel Functionality Influenced by Modified Sugarcane Dietary Fiber
ZHUANG XinBo1(),CHEN YinJi1(),ZHOU GuangHong2
),CHEN YinJi1(),ZHOU GuangHong2
图5. 甘蔗膳食纤维对肌原纤维蛋白凝胶微观结构（左）和二维化微观结构（右）的影响
Fig. 5. Scanning electron micrographs (left) of gel with various IDF addition and their corresponding binarized images (right)
