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《JOURNAL OF SOUTH CHINA UNIVERSITY OF TECHNOLOGY(NATURAL SCIENCE)》 1997-09
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STUDY ON THE COACTION OF POLYSACCHARIDE FOOD GUMS

Lin Wei Ning Zhengxiang (Dept.of Food Eng.,South China Univ.of Tech.)  
The coaction of κ carrageenan and some food gums is studied.The results show that there exists gel synergetic action not only between κ carrageenan and locust bean gum,but also between κ carrageenan and conjac flour,and that gel antagonism takes place between κ carrageenan and arga, xanthan gum,guar gum,pectin,CMC,sodium alginate,cassava starch,β cyclodextrin,gelatin respectively.
【CateGory Index】: TS201.7
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1 LI Xiao-jing;HAN Zong-yuan;YAN Si-fan;BAI Zhi-hui;LIU Yi;College of Life and Engineering,Shenyang Institute of Technology;;Effect of composite thickening agent and color protection agent on the quality of low sugar raspberry jam[J];食品工业科技;2017-09
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5 TAO Liang;PAN Xinjie;LIN Jing;WANG Hongyan;HUANG Aixiang;College of Food Science and Technology, Yunnan Agricultural University;College of Plant Protection, Yunnan Agricultural University;;Optimization of Processing Parameters and Nutritive Composition Analysis of Milk Cake(Chinese Cheese)[J];食品科学;2017-06
6 MA Tengfei;Lin xueting;WANG Lixia;DENG Ronhua;Ningde Vocational and Technical College;Department of Biological Science and Technology,Minnan Normal University;Fujian Agriculture and Forest Universty;;Processing Technology of Compound Jelly of Purple Sweet Potato and Amorphophallus Konjac[J];福建师大福清分校学报;2016-05
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8 HE Huang-huang;XIAO Mei-tian;ZHANG Xue-qin;YE Jing;HUANG Ya-yan;College of Chemical Engineering,Huaqiao University;;The application of seaweed polysaccharides in plant hard capsule[J];食品与机械;2016-07
9 CHEN Lu;WANG Xing-na;LI Wen-fang;JIN Qing;MIAO Jin-lai;Qingdao University of Science and Technology;First Institute of Oceanography,State Oceanic Administration;Qingdao National Laboratory for Marine Science and Technology;Qingdao University;;Study on rheological properties of the κ-carrageenan gum and locust bean gum complex[J];食品工业科技;2016-22
10 WANG Shimeng;ZHANG Kunsheng;REN Yunxia;Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce;;Effect of Food Thickener on Gelation Properties of Squilla Myofibrillar Protein Induced by Phosphorylation[J];食品科学;2016-09
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