The gel properties of xanthan gum and HPMC were investigated by direct compression method.
采用直接压片法，研究黄原胶与HPMC的凝胶特性。
Gel strength of soy protein-xanthan mixed gel always followed the upper bound, indicating that soy protein was the continuous phase regardless the variation in gum concentration.
大豆蛋白黄原胶混合物的凝胶强度总是沿着上限变化，表明大豆蛋白始终是连续相。
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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