Rheological Properties of Foamed Gel 凝胶泡沫的流变特性
Electrolytes and other food gums affected markedly the rheological properties of AGAR gel.
电解质和其它食品胶可显著地影响琼胶凝胶的流变性能。
The viscosity and elasticity of gel are reflected by rheological properties.
流变特性反映了凝胶的粘性和弹性的大小。
This article reviewed the influence of milk fat content, protein content and ratio of casein to whey on the formation of yogurt gel from microstructure, rheological properties and texture.
从酸奶的微结构、流变学性质和质地等方面综述了乳脂肪、蛋白质及调节酪蛋白和乳清蛋白比例对酸奶凝胶的影响。
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