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《Food Science》 2004-01
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Review on Thickening Viscoelasticity, Ge lation and Synergistic Interactionof Natura Macromolecule Hydrocolloids

CONG Feng-song1,ZHANG Hong-bin1*,ZHANG Wei-jie1,HUANG Long2(1.College of Chemistry and Chemical and College of Life Science and Biotechnology, Shanghai Jiao TongUniversity, Shanghai 200240, China;2.Danisco Co.Ltd., KunShan 215300, China)  
Natural macromolecule hydrocolloids are important food additives.Rheological properties, including thickening,viscoelastlclty3 gelatlon and synerg lstlc Interactiofl of food hydrocollolds such as polysaccharides and proteins are reviewed.
【Fund】: 国家自然科学基金(20274025)
【CateGory Index】: TS201
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