摘要
讨论了卡拉胶与槐豆胶（ＬＢＧ）形成凝胶的共混比例、最佳膨化温度和膨化熟成时间，以及制备温度和体系盐离子浓度对凝胶化的影响．
The mixed ratio, the suitable jelling point as well as the swellingripening time of the carrageenan and LBG jelly glue are discussed. Studies made on the gelation effect of the prepartion temperature and salt ionic strength. [WTHZ〗
出处
《武汉大学学报（自然科学版）》
CSCD
1998年第4期444-446,共3页
Journal of Wuhan University(Natural Science Edition)
基金
国家自然科学基金
