摘要
黄原胶是一种广泛应用在食品、化工等领域的微生物多糖,本论文主要论述了黄原胶的分子结构、流变性质及其在食品工业及生物工程中的应用。
Xanthan gum is one of microbial polysaccharides that was widely used in food and chemistry Industry. This article introduced the molecular structure, rheological property of Xanthan gum, and also discussed its application in food industry and life technology.
出处
《四川食品与发酵》
CAS
2006年第3期4-7,共4页
Sichuan Food and Fermentation
关键词
黄原胶
流变性质
应用
Xanthan gum
rheological property
application
