| 酪蛋白酸钠流变特性的研究 |
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| 引用本文： | 卢蓉蓉,张国农,林金资. 酪蛋白酸钠流变特性的研究[J]. 食品工业科技, 2001, 0(6): 19-20 |
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| 作者姓名： | 卢蓉蓉 张国农 林金资 |
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| 作者单位： | 无锡轻工大学, |
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| 摘 要： | 研究了酪蛋白酸钠溶液的流变特性.酪蛋白酸钠属于假塑性流体,粘度与浓度成对数相关性,其流变特性受温度、pH、盐种类及盐浓度等因素的影响.
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| 关 键 词： | 酪蛋白酸钠 流变特性 粘度 |
Study on the rheological properties of sodium caseinate |
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| Lu Rongrong et al. Study on the rheological properties of sodium caseinate[J]. Science and Technology of Food Industry, 2001, 0(6): 19-20 |
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| Authors: | Lu Rongrong et al |
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| Affiliation: | Lu Rongrong et al |
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| Abstract: | The rheological properties of sodium caseinate were investigated. The solution exhibited pseudoplastic behaviour and the viscosity was logarithmically related to its concentration. The rheological properties were affected by temperature, pH value, salt type and salt concentration. |
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| Keywords: | sodium caseinate rheological properties viscosity |
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