摘要
黄原胶是一种广泛应用与食品、化工等领域的微生物多糖,本论文主要论述了黄原胶的分子结构、流变性质及其在食品工业中的应用。
Xanthan gum is one of microbial polysaccharides which were widely used in food Industry and chemical industry. This article introduces the molecular structure, rheological property, and the application of Xanthan gum in food industry
出处
《现代食品科技》
EI
CAS
2006年第4期274-276,共3页
Modern Food Science and Technology
关键词
黄原胶
流变性质
应用
Xanthan gum
Rheological property
Application