| 黄原胶的流变学及加工特性的研究 |
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| 引用本文： | 邓林,刘延岭,王常.黄原胶的流变学及加工特性的研究[J].粮食与油脂,2020,33(6):30-33. |
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| 作者姓名： | 邓林 刘延岭 王常 |
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| 作者单位： | 四川工商职业技术学院,四川都江堰 611830 |
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| 摘 要： | 系统研究了黄原胶的流变学特性、持水性和冻融稳定性。结果表明:黄原胶为剪切变稀的假塑性流体,属于热可逆凝胶;黄原胶的冻融稳定性良好但其持水力较差。
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| 关 键 词： | 黄原胶 流变学特性 加工特性 |
Study on rheological and processing characteristics of xanthan gum |
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| DENG Lin,LIU Yan-ling,WANG Chang.Study on rheological and processing characteristics of xanthan gum[J].Cereals & Oils,2020,33(6):30-33. |
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| Authors: | DENG Lin LIU Yan-ling WANG Chang |
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| Affiliation: | (Sichuan Technology and Business College,Dujiangyan 611830,Sichuan,China) |
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| Abstract: | The rheological and processing characteristics such as water holding capacity and freeze-thaw stability of xanthan gum were studied.The results showed that xanthan gum solutions was pseudoplastic fluids and thermoreversible gel.Its freeze-thaw stability was good but water holding capacity was worse. |
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| Keywords: | xanthan gum rheological property processing characteristic |
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