摘要
本文综述了微粒型、胶体型及类油脂型三种类型油脂替代品的研究进展 ,并介绍了它们的模拟油脂原理、组成。
The research development of three kinds of fat substitutes that are particles,gels and resemble fats are reviewed and their theory of fat mimetic, components, characteristics and functions are also introduced.
出处
《食品工业》
北大核心
2002年第3期7-10,共4页
The Food Industry
基金
国家自然科学基金资助项目(20106004)
