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1
Gums and Stabilisers for the Food Industry The Changing Face of Food Manufacture: the Role of Hydrocolloids
Royal Society of Chemistry
Williams
,
Peter
,
Phillips
,
Glyn
protein
figure
proteins
gels
viscosity
emulsions
polysaccharide
industry
surface
shear
gelatin
temperature
molecular
gums
polysaccharides
pectin
hydrocolloids
effect
emulsion
extraction
rheological
stablilisers
weight
whey
films
increase
solution
content
shown
samples
products
droplets
rate
solutions
starch
ratio
reported
salt
droplet
addition
stability
formation
particles
modulus
increased
concentrations
guar
foams
obtained
soluble
年:
2014
语言:
english
文件:
PDF, 15.71 MB
您的标签:
0
/
0
english, 2014
2
Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids
Royal Society of Chemistry
Peter Williams
,
Glyn Phillips.
protein
published
april
pubs.rsc.org
figure
proteins
gels
viscosity
emulsions
polysaccharide
industry
surface
shear
gelatin
temperature
molecular
gums
polysaccharides
pectin
hydrocolloids
effect
emulsion
extraction
rheological
stablilisers
weight
whey
films
increase
solution
content
shown
samples
products
droplets
rate
solutions
starch
ratio
reported
salt
droplet
addition
stability
formation
particles
modulus
increased
concentrations
guar
年:
2014
语言:
english
文件:
PDF, 13.69 MB
您的标签:
0
/
0
english, 2014
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