| 淀粉为基质的脂肪替代品 |
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| 引用本文： | 杨玉玲,许时婴.淀粉为基质的脂肪替代品[J].食品工业科技,2002,23(12):85-87. |
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| 作者姓名： | 杨玉玲 许时婴 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 阐述了以淀粉为基质的脂肪替代品形成凝胶的机理和产生类似脂肪口感的原因;描述了以淀粉为基质的脂肪替代品的性质及应用。
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| 关 键 词： | 淀粉 脂肪替代 品凝胶 |
| 文章编号： | 1002-0306(2002)12-0085-03 |
| 修稿时间： | 2002年5月25日 |
Starch based fat substitute |
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| Yang Yuling et al.Starch based fat substitute[J].Science and Technology of Food Industry,2002,23(12):85-87. |
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| Authors: | Yang Yuling |
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| Affiliation: | Yang Yuling et al |
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| Abstract: | The mechanism of g el formed by starch based fat substitutes and the reason of fat like mouthfeel contributed by the substitutes was discussed;The properties of the substitutes were described;The applications of the substitutes were introduced. |
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| Keywords: | starch fat substitute gel |
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