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Updated: Jul 19, 2026

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对酸乳酸盐乳液填充的康杰克葡萄甘/κ-卡拉吉南复合凝的冷解稳定性的比较研究

Weifeng Chen1, Guanchen Wu2, Lanlan Zhang2

  • 1School of Food and Bioengineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.

Gels (Basel, Switzerland)
|December 24, 2025
PubMed
概括

酸乳液改善了康杰克葡萄康曼南/κ-卡拉基安南凝中的冷稳定性. 这种乳液合方法增强了凝的特性,为冷食品开发提供了潜力.

关键词:
乳液是一种乳液,乳液是乳液.结融的稳定性 结融的稳定性康杰克葡萄康曼南 (glucomannan) 是一种葡萄糖.κ - 卡拉基安南

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Substituent Effects on Acidity of Carboxylic Acids

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Nonideal Two-Component Liquid Solutions

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