摘要
介绍了瓜尔豆胶的流变性质,并且从分子特征、外部条件等方面探讨了其流变性质的影响因素,最后还对其复配性进行了研究。
This paper introduces the rheology of guar gum and discusses the factors which influence the rheology of Guar gum from molecule structure and exterior condition. And then the synergetic action of Guar gum was studied.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第8期209-211,214,共4页
Science and Technology of Food Industry
关键词
瓜尔豆胶
流变性质
影响因素
复配性
guar gum
rheology
influencing factors synergetic action
