中国最大的综合性文献数据库 -维普资讯 关键词: 魔芋精粉 魔芋胶 黏度 多糖膜[gap=822]Key words: konjac glucomannan; konjac gum; viscosity; polysaccharide film
基于92个网页-相关网页
Wuhan Konson Konjac Gum C0 武汉市强森魔芋食品有限公司
complex konjac gum 复配魔芋胶
Properties of Konjac Gum 魔芋胶的性质研究
Gum Konjac-GM 食品级葡甘露胶
Synergy was between carrageenan and konjac gum, and the mixture was a kind of heat reversible gel, the melt temperature was higher than the gel temperature.
卡拉胶与魔芋胶之间有协同增效的作用,所形成的凝胶具有热可逆性,并且胶凝点低于熔化点。
参考来源 - 卡拉胶和褐藻胶流变学特性及凝胶特性的研究Results indicated that an excellent synergistic effect on hardness, elasticity and cohesiveness of compound gel was exhibited due to the molecular interaction betweenκ-carrageenan and konjac gum.
结果表明：κ- 卡拉胶与魔芋胶通过分子间力产生交互作用，对共混凝胶性能(如硬度、弹性和黏聚性)等具有良好的协同增效性。
参考来源 - κ·2,447,543篇论文数据，部分数据来源于NoteExpress
The application of complex konjac gum in jelly processing were investigated.
研究了以复配魔芋胶为胶凝剂在果冻生产中的应用。
The kinds and ratios of single gum in combination with konjac gum(KM) were investigated.
本文研究了与魔芋胶复配的单体胶的种类及最佳配比区域。
Single comparative experiments were carried out with xanthan gum, konjac gum, CMC, gum karaya, guar gum as stabilizers.
先以黄原胶、魔芋胶、CMC、卡拉胶、瓜尔豆胶为稳定剂做单个筛选实验。
应用推荐