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Relationship between Rheology, Particle Size and Texture of Mayonnaise
mayonnaise rheology texture
2009/5/20
This study aimed to compare the physical properties of mayonnaise with its perceived texture. Model mayonnaises with the same composition were prepared under different emulsifying conditions. Perceive...
Rheology of Defatted Ultrafiltration-Diafiltration Soy Proteins
Rheology Defatted Ultrafiltration-Diafiltration Soy Proteins
2008/11/27
The linear and non-linear rheological properties of defatted soy proteins produced by ultrafiltration-diafiltration were investigated at three temperatures. Five concentrations ranging from 10 to 30% ...