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Viscoelastic Properties of Porcine Serum-Myosin Gel and the Sausage Fortified by Porcine Serum
charcoal treatment porcine serum egg white gel
2009/6/18
Heat-induced gels of charcoal-treated, freeze-dried porcine serum fortified by chicken myosin solution (2.5%, w/w), as well as pork sausage fortified by the serum, were analyzed in terms of their rheo...
Determination of the Viscoelastic Properties of Apple Flesh under Quasi-Static Compression Based on Finite Element Method Optimization
apple flesh compression stress relaxation FEM optimization
2009/5/8
A procedure for determining the viscoelastic properties of apple flesh has been proposed based on compression tests and FEM optimization. Short-term simple compression tests and long-term relaxation t...
Viscoelastic Properties of Oil-Water Interfaces Covered by Bovine ß-Casein Tryptic Peptides
oil-in-water emulsion casein hydrolysis bovine milk viscoelasticity
2008/6/17
A combination of proteolysis and dilational rheology has been used to study the behavior of films of ß-casein (ß-CN) and of peptides spread at the oil-water interface. Identification of th...
Characterization of Viscoelastic Properties of Rice Cake
rice starch gel viscoelastic property
2010/11/22
It is highly important to rheologically characterize the factors and structures of gelatinized rice flour gel (rice cake) to control both the qualities of the final products (rice cracker) and the man...