如何选择应用亲水胶体

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摘要本文为根据实际应用惯例及国内外的材料所集结而成,愿意为有此方面兴趣的人提供参考。

作者彭劲娣

出处《食品研究与开发》 CAS 2003年第6期20-22,共3页 Food Research and Development

关键词产品结构生产要求亲水胶体选择食用胶体

参考文献5

1Intelligence Staff Market. European Market for Hydrocolloids and Emulsifier Used in the Food Industry. Frost & Sullivan Market Intelligence. February 1994.
2Glyn O. Phillips, Peter A. williams, David J. Wedlock(Editor).Gums and Stabilisers for the Food Industry: Interactions of Hydrocolloids: Proceedings of an International Confernce, Held at Clwyd, Wales, July 1981. Elsevier Science. January 1982.
3A. Nussinovitch, Nussinovitch. Hydrocolloid Applications:Gum Technology in the Food and Other Industries. Chapman & Hall. September 1999.
4Steve W. Cui. Polysaccharids Gums from Agricultural Processing,Sreuctures and Functionality. January 2000.
5Glyn O. Phillips(Editor), Peter A.Williams(Editor) . Handbook of Hydrocolloids. CRC Press, LLC. September 2000.

食品研究与开发

2003年第6期

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