粮油食品科技Issue(2)：22-25,4.
亲水胶体对淀粉理化性质影响的研究进展
Research progress in effects of hydrocolloid on the physicochemical properties of starch
摘要
Abstract
Addition of hydrocolloid improved the quality of food,reduced the cost and extended the shelf-life.Numerous studies showed that the effect of hydrocolloid on the physicochemical properties of starch varied with its own properties.The effects of factors on the physicochemical properties of starch and the research progress in the related mechanisms were investigated,which laid a theoretical foundation for the application of food additives in food industry.关键词
淀粉/亲水胶体/影响因素/机理/综述Key words
starch/hydrocolloid/factors/mechanism/review分类
轻工纺织引用本文复制引用
刘星星,叶晓汀,姚天鸣,姚世佳,杨凤,隋中泉..亲水胶体对淀粉理化性质影响的研究进展[J].粮油食品科技,2015,(2):22-25,4.基金项目
国家自然科学基金 （）
