摘要
食品胶体在食品工业中具有十分重要的作用,为了更加高效、经济、科学地使用食品胶体,就必须对胶体有更深层次的认知。因此本文对明胶、卡拉胶、海藻酸钠、黄原胶等几种常见食品胶体的凝胶机理及食品胶体之间的协同作用进行了概述,以期对食品胶体在食品生产加工中的应用提供一定的指导。
Food gums play a significant role in the food industry. For more efficient, economical and scientific use of food gums, it is essential to have a thorough understanding of these food ingredients. Based on this statement, this paper summarizes the gelling mechanism and synergistic interaction of gelatin, carrageenan, sodium alginate, and xanthan gum with the aim to offer some guidance for the application in food processing and production.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第23期347-353,共7页
Food Science
关键词
食品胶体
凝胶机理
协同作用
food gums
gelling mechanism
synergistic interactions
