研究了以复配魔芋胶为胶凝剂在果冻生产的应用，结果表明，复配魔芋胶大大降低了果冻的脱液收缩率；在果冻生产上，复配魔芋胶优于卡拉胶。......

对黄原胶／三价铬水凝胶在７０，８０和９０℃下的脱水行为进行了研究。脱水与凝胶的交联密度即参与交联反应的三价铬的含量有密切联系。突发脱水之......

Jams and marmalades are some of the most popular food products because of their low cost, all year long availability and......

The objective of this work was to investigate the effect of okra pectin from two genotypes (</span><span style="font-fam......