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- Carob gum, 2-hydroxyethyl ether;Hydroxyethyl locust bean gum; 名称 卡罗胶-2-羟基乙基醚;
- Guar gum and locust bean gum could promote the stability of pectin on fruit juice milk. 瓜尔豆胶和刺槐豆胶对果胶有增效作用。
- The effect of artemis sphaerocephala krasch gum (ASK gum) on the quality of frozen dough was determined, and was compared with that of locust bean gum. 本文主要研究了沙蒿胶对冷冻面团品质的影响,并将其作用效果与刺槐豆胶进行了比较。
- It was observed that the best gums in combination with konjac gum were carrageenan(CAR)and locust bean gum(LBG). 研究发现:卡拉胶和刺槐豆胶与魔芋胶复配效果最好;
- Keywords Xanthan gum;Locust bean gum;Gelation; 黄原胶;槐豆胶;凝胶化;
- Examples of the former type are algins and of the latter guar and locust bean gums. 前者的例子是藻酸铵,后者的例子是瓜耳胶和刺槐豆胶。
- Guar and Locust Bean Gums Guar and locust bean gums are important thickening polysaccharides for both food and nonfood uses. 瓜耳胶和刺槐豆胶瓜耳胶和刺槐豆胶在食品和非食品应用中是重要的增稠多糖。
- The galactomannan of locust bean gum has fewer branch units than does guaran 刺槐豆胶与瓜拉那相比支链较少
- locust bean gum) based edible film[J].Lebensm-Wiss.U.-Technol, 2000,33:63-67 任红;曹兵;杨洋;等.;凝胶多糖与大豆分离蛋白可食性复合膜的制备[J]
- Keywords soft serve ice cream;Xanthan gum;Locust bean gum;Carrageenan;stabilizers; 软冰淇淋;黄原胶;刺槐豆胶;卡拉胶;稳定剂;
- Keywords frozen dough;artemis sphaerocephala krasch gum （ASK gum）;locust bean gum;resistance to extension;freezable water;gluten protein; 冷冻面团;沙蒿胶;刺槐豆胶;抗拉伸阻力;可冻结水;面筋蛋白;
- locust bean gum 刺槐豆胶
- hydroxy ethyl locust bean gum 羟乙基皂荚胶糊
- Locust Bean and Xanthan gum improved the expansion rate of the ice cream while Karrageenan decreased it. 在粘度方面,三者均有增稠作用,作用大小依次为黄原胶、刺槐豆胶和卡拉胶;
- locust bean gum thickening 刺槐豆胶糊
- The dependences of rheological properties on concentration, temperature and shear rate have been investigated experimentally for the water -based sols of hydroxyethyl zaorenjiao (i.e. the gum from Chinese honey locust bean). 研究了羟乙基皂仁胶水溶胶体系的粘度对浓度、温度和切变速率的依赖性。
- Hardness, expansion rate, etc. were measured to evaluate the influence of Karrageenan, Locust Bean and Xanthan on the quality of the soft ice cream. 对软冰淇淋浆料的粘度及软冰淇淋的硬度、膨胀率、抗融性等指标进行测试来观察黄原胶、刺槐豆胶和卡拉胶对软冰淇淋品质的影响。
- Objective:To study the effect of xanthan gum and sophora bean gum on the stability of vitamin C. 目的:研究黄原胶和槐豆胶对维生素C稳定性的作用。
- Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum. 决明子胶与黄原胶、卡拉胶具有明显的协效性,与瓜尔豆胶无协效性。
- Another crop listed in the report is the bambara bean plant which is highly nutritious.And another one is the locust bean. 建站至今，以出色的品牌形象与公信力和简便实用的风格赢得越来越多英语学习者的信任与支持，在网上英语学习界享有很高的声誉。
