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本研究以蒟蒻精粉（Konjacpowder）與κ-鹿角菜膠（κ-Carrageenan）混合及卡德蘭膠（Curdlan），分別製備成熱可逆性與熱不可逆性之膠體，探討添加非肉類 ...

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Anderson, D.M.W., Howlett, J. F. and Mcnab, C.G.A. 1986 The amino acid compisition of the proteinaceous components of konjac mannan, seed endosperm galactomannans and xanthan gum. Food Hydro. 1：95-99.

Bernal, V. M., Smajda, C. H., Smith, J. L. and Stanley, D. W. 1987. Inteactions in protein/polysaccharide/calcium gel. J. Food Sci. 52 : 12.

Bournr, M.C. 1978. Texture profile analysis. Food Tec. 32（7）：62-72.

Brownsey, G. J., Cairn, P., Miles, M. J. and Morris, V. J. 1987. Studies on the mechanism of gelation for xanthan-galactomannan and xanthan-glucomannan mixed gels. In “Gums and stabilers for the food industry 4” ed. by Phillips, G.O., Williams, P.A. and Wedlock.D.J. N...