Rheological properties, including thickening,viscoelastlclty3 gelatlon and synerg lstlc Interactiofl of food hydrocollolds such as polysaccharides and proteins are reviewed.

 
  • 本文综述了多糖类和蛋白质类天然大分子食品水溶胶在增稠性、粘弹性、胶凝化和协同作用等流变学方面的研究。
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