Study on rheological and processing characteristics of konjac gum
The rheological and processing characteristics such as water holding capacity and freeze-thaw stability of konjac gum were studied.The results showed that konjac gum solutions was pseudoplastic fluid and was thermally irreversible gel.Its water holding capacity was better but freeze-thaw stability was not good.Therefore,the using of konjac gum should be based on the specific situation in food processing.
国家科技期刊平台
NSTL
万方数据
维普
