摘要
概述了卡拉胶与其它多糖类食品胶如刺槐豆胶、他拉胶、瓜尔豆胶等半乳甘露聚糖系列和葡甘露聚糖等的宏观和微观方面的协同作用，以及有关这种协同作用机理的研究进展。
The purpose of this paper is to review the synergistic interactions among carrageenanand other polysaccharides employed as food gums, and to summarize the appearance and microstructure changes of the mixed polysaccharide systems. Then the advances in the mechanism of the interactions were reviewed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第4期8-13,共6页
Food Science
基金
广东省自然科学基金!(9805487)
