| 食品增稠剂流变学研究综述 |
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| 引用本文： | 代欣欣,李汴生.食品增稠剂流变学研究综述[J].中国食品添加剂,2007(4):138-142. |
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| 作者姓名： | 代欣欣 李汴生 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 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。
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| 关 键 词： | 增稠剂 影响 流变特性 应用 |
| 文章编号： | 1006-2513（2007）04-0138-05 |
| 修稿时间： | 2007-03-05 |
Review of the study on the rheological properties of food thickener |
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| DAI Xin-xin,LI Bian-sheng.Review of the study on the rheological properties of food thickener[J].China Food Additives,2007(4):138-142. |
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| Authors: | DAI Xin-xin LI Bian-sheng |
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| Affiliation: | College of Light and Food, South China University of Technology, Guangzhou 510640, China |
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| 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. |
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| Keywords: | food thickeners influence rheological properties application |
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