食品胶(food gums)一般都是亲水性高分子物质,能溶解或分散在于水中,并在一定条件下能充分水化形成粘稠的溶液或凝胶,亦称亲水胶体 (hydrocolloid...
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The gellan gum can be used in production of ice cream when mixed with other food gums.
时即可形成凝胶,与其它食品胶复合可应用于冰淇淋生产中。
Electrolytes and other food gums affected markedly the rheological properties of AGAR gel.
电解质和其它食品胶可显著地影响琼胶凝胶的流变性能。
The results show that the viscosity of four kinds of food gums increase with the increasing of the concentration of alcohol.
研究结果表明,乙醇能使这四种食品胶溶液粘度均增高。
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