摘要
对卡拉胶与电解质、食品胶和蛋白质等之间的交互作用特性进行了研究 。
This paper reviews the interaction characteristics between Carrageenan and electrolyte,others food gels and protein. The main applications and research advances of Carrageenan in food industry are also introduced in details here in order to provide references for making better use of Carrageenan.
出处
《冷饮与速冻食品工业》
2000年第4期31-33,共3页
Beverage & Fast Frozen Food Industry
关键词
卡拉胶
交互作用
应用
食品
研究进展
carrageenan
interaction characteristics
application
