学术
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
文章综述了食品流变学研究的目的,增稠剂的相对分子质量、结构、增稠剂溶液浓度、pH值、温度、外界切变力等对增稠剂流变特性的影响和增稠剂间的增效作用以及增稠剂在改善食品流变特性中的应用,即加入少量的增稠剂就能对食品粘度产生惊人的影响,使其获得良好的流变特性。[著者文摘]
文章出处:
《中国食品添加剂》-2007年4期 -138-142页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）04-0138-05
Review of the study on the rheological properties of food thickener
DAI Xin-xin, LI Bian-sheng （College of Light and Food, South China University of Technology, Guangzhou 510640, China）
Abstract:
This article briefly introduces the purpose of study on the rheological properties of food, the influence of molecular weight, structure, concentration, pH, temperature, shearing force on the rheological properties of food thickeners and synergism among them. In addition,the action of food thickeners on improving the rheological properties of food is also included in this article.[著者文摘]
Key words:
food thickeners; influence; rheological properties; application
收稿日期: 2007-03-05
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