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《Food Science》 2014-23
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Recent Progress in Gelation Mechanism and Synergistic Interaction of Common Gums

HOU Tuan-wei;ZHANG Hong;BI Yan-lan;CHI Juan-juan;College of Grain, Oil and Food, Henan University of Technology;Wilmar (Shanghai) Biotechology R&D Center Co. Ltd.;  
Food gums play a significant role in the food industry. For more efficient, economical and scientific use of food gums, it is essential to have a thorough understanding of these food ingredients. Based on this statement, this paper summarizes the gelling mechanism and synergistic interaction of gelatin, carrageenan, sodium alginate, and xanthan gum with the aim to offer some guidance for the application in food processing and production.
【CateGory Index】: TS201.7
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