FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (1): 14-18.
Previous Articles Next Articles
SUN Zhe-Hao, ZHAO Mou-Ming, ZHANG Yuan, PENG Zhi-Ying
Online:
Published:
Abstract: This paper is about the mechanical properties of gelatin-carrageenan co-gels. Small and large deformation experiments are carried out. Storage modulus(G’) increase with carrageenan increase in co-gels. Many factors influence the texture characterization such as pH value, inon strength,the ratio of gelatin/carrageenan.
Key words: Interaction Gelatin Carrageenan
SUN Zhe-Hao, ZHAO Mou-Ming, ZHANG Yuan, PENG Zhi-Ying. Interaction of Gelatin with Carrageenan-The Mechnical Properties of Gelatin arrageenan Co-gels[J]. FOOD SCIENCE, 2001, 22(1): 14-18.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2001/V22/I1/14