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果胶理化特性研究的最新进展及其对产品功能性的影响 被引量:1

Frontier of Studies on Physico chemical Properties of Pectin Create New Functionalities
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摘要 概述了近年来果胶理化特性的研究进展,尤其着重阐述了对果胶分子结构、凝胶化机理的最新认识.这些理化性质将会影响果胶溶液及其凝胶的流变学特性,从而显著影响终端产品的质构特征和口感.在充分了解其分子结构及潜在功能性的前提下,可以通过分子重建等方法,制备出不同酯化度、酯化和修饰模式的果胶,从而为改善食品的风味,发挥食品的嗜好功能奠定坚实基础.
作者 黄龙
出处 《中国食品学报》 EI CAS CSCD 2003年第z1期454-461,共8页 Journal of Chinese Institute Of Food Science and Technology
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