Recent Progress in Gelation Mechanism and Synergistic Interaction of Common Gums
HOU Tuan-wei1, ZHANG Hong2,*, BI Yan-lan1, CHI Juan-juan2
1. College of Grain, Oil and Food, Henan University of Technology, Zhengzhou 450001, China;
2. Wilmar (Shanghai) Biotechology R&D Center Co. Ltd., Shanghai 200137, China
HOU Tuan-wei1, ZHANG Hong2,*, BI Yan-lan1, CHI Juan-juan2. Recent Progress in Gelation Mechanism and Synergistic Interaction of Common Gums[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201423067.