Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Modern Food Science and Technology》 2008-07
Add to Favorite Get Latest Update

Thermodynamic Properties and Microstructure of Gelatin-carrageenan Co-gels

SUN Zhe-hao (Food Science Department,Foshan University,Foshan 528231,China)  
he thermodynamic properties and microstructure of gelatin-carrageenan co-gels were studied. It was found that the thermodynamic properties of co-gels changed with varying the ratio of gelatin to carrageenan,pH value,and concentration of NaCl. Microstructure of the co-gels determined the functional properties.
【CateGory Index】: TS201.7
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved