STFs work by increasing their viscosity in response to impact.
STFs的工作原理就是通过增大黏性对冲击做出反应。
Pectin, the major component in the middle lamella and primary cell wall of higher plants, has a great impact on the viscosity and turbidity of fruit juices.
果胶普遍存在于各种水果中，是水果细胞中层和初生壁的主要成分，果汁中的果胶对其粘度和浊度有较大影响。
Based on experiment and data calculation, this viscosity model could sensitively and quantitatively reflect the impact of the processing parameters on the apparent viscosity of the melt.
依靠实验及数据计算，检验此模型能够灵敏地定量反映外部加工条件对熔体表观粘度的影响。
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