Effects of Sucrose Addition as Cosolute on the Rheological Properties and Structure Formation Kinetics of Agar/Konjac Blends during Sol-Gel Transition

被引：0
|
作者：
Zhu, Jianhua [1 ]
Zou, Xiurong [1 ]
Qiu, Xiuzhen [2 ]
Liu, Ribin [1 ]
Shan, Bin [1 ]
机构：
[1] College of YingDong Food Science and Engineering, Shaoguan University, Shaoguan,512005, China
[2] College of Chemistry and Environmental Engineering, Shaoguan University, Shaoguan,512005, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 12期
关键词：
Sugar; (sucrose);
D O I：
10.7506/spkx1002-6630-20180630-527
中图分类号：
学科分类号：
摘要：
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页码：37 / 45
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