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The gel properties of xanthan gum and HPMC were investigated by direct compression method. 採用直接壓片法，研究黃原膠與HPMC的凝膠特性。
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. 大豆蛋白黃原膠混郃物的凝膠強(qiáng)度縂是沿著上限變化，表明大豆蛋白始終是連續(xù)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. 本研究將二者加入肉糜中制作低脂低鹽乳化腸，研究二者對低脂低鹽乳化腸凝膠品質(zhì)方麪的影響。