Content of potassium ion in the Kappa - Carrageenan directly influence on condensation point the strength and diffusion water of Carrageenan gel.
钾离子在K型卡拉胶中的含量直接影响凝胶强度及凝固点，并影响卡拉胶应用产品的泌水性。
With the K-type carrageenan interaction between the formation of a flexible thermal reversible gel.
可与K -型卡拉胶相互作用形成一种具有弹性的热可逆凝胶。
Add flaxseed gum alone and could also add carrageenan complex, so that the gel carrageenan increased toughness, water-holding extended in order to achieve complementary advantages.
亚麻籽胶可单独添加，也可与卡拉胶复配添加，使卡拉胶的凝胶韧性增大，持水时间延长，从而实现优势互补。
The gel strength and ability of holding water of carrageenan could be significantly improved with ovalbumin added appropriately was found in this study.
在卡拉胶中添加适量的卵清蛋白，能有效地提高卡拉胶在果冻生产过程中的凝胶强度和持水性等功能特性。
Effects of electrolyte of different kind and concentration on the viscosity, gel strength, viscoelasticity and unshrinking ability of carrageenan were studied.
研究了电解质的种类和添加浓度对卡拉胶的粘稠性、凝胶强度、粘弹性和持水性等的影响。
Eggs and milk pudding is eggs and milk for main raw material, through the added essence, food additive, etc, carrageenan developed a taste mellow taste, smooth gel half frozen solid milk.
蛋奶布丁是以鸡蛋和牛奶为主要原料，通过添加香精、卡拉胶等食品添加剂，研制成的一种味道香醇，口感爽滑的凝胶冻半固体奶制品。
The objective of this work was to evaluate the effect of carrageenan and xanthan on the gel qualities of low-fat low-salt emulsion-type sausage at different levels of potassium addition.
本研究将二者加入肉糜中制作低脂低盐乳化肠，研究二者对低脂低盐乳化肠凝胶品质方面的影响。
The objective of this work was to evaluate the effect of carrageenan and xanthan on the gel qualities of low-fat low-salt emulsion-type sausage at different levels of potassium addition.
本研究将二者加入肉糜中制作低脂低盐乳化肠，研究二者对低脂低盐乳化肠凝胶品质方面的影响。
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