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《Food Science》 2001-01
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Interaction of Gelatin with Carrageenan-The Mechnical Properties of Gelatin arrageenan Co-gels

This paper is about the mechanical properties of gelatin-carrageenan co-gels. Small and large deformation experiments are carried out. Storage modulus(G’) increase with carrageenan increase in co-gels. Many factors influence the texture characterization such as pH value, inon strength,the ratio of gelatin/carrageenan.
【Fund】: 国家自然科学基金资助项目!(29872013)
【CateGory Index】: TS202
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