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《Food Research and Development》 2016-04
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Study on LF-NMR and Texture Properties of Konjac Carrageenan Compound Gel

LI Dan;LIN Xiang-yang;WU Jia;CHEN Xiao-yan;ZHU Yin-yue;LU Jing-ru;LUO Deng-lai;College of Biological Science and Engineering,Fuzhou University;  
Low-field NMR spectrometer and texture were used to analyze effects of gel concentration,KCl concentration,citric acid concentration,the formation of the heating temperature on the transverse relaxation time T21 and texture properties of konjac carrageenan compound gel.The results showed that the compound gel had good viscoelastic characteristics when the total gum concentration was 1.00 %,KCl concentration was0.06 %-0.16 % and the water bath temperature was 80 ℃-90 ℃.
【CateGory Index】: TS202.3
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