Rheology of food materials

被引：156
作者：
Fischer, Peter [1 ]
Windhab, Erich J. [1 ]
机构：
[1] ETH, Inst Food Nutr & Hlth, CH-8092 Zurich, Switzerland
来源：
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2011年 / 16卷 / 01期
关键词：
Rheology; Suspensions; Emulsions; Foams; Microstructure; Flow geometries; Tribology; Squeeze flow; Interfacial rheology; Soft glasses; BREAD DOUGH RHEOLOGY; HUMAN WHOLE SALIVA; WHEAT-FLOUR DOUGH; BUBBLE INFLATION TECHNIQUE; ADSORBED PROTEIN LAYERS; AIR-WATER-INTERFACE; AIR/WATER INTERFACE; YIELD-STRESS; SQUEEZE FLOW; BIAXIAL DEFORMATION;
D O I：
10.1016/j.cocis.2010.07.003
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
Food rheology focuses on the flow properties of individual food components, which might already exhibit a complex rheological response function, the flow of a composite food matrix, and the influence of processing on the food structure and its properties. For processed food the composition and the addition of ingredients to obtain a certain food quality and product performance requires profound theological understanding of individual ingredients their relation to food processing, and their final perception. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：36 / 40
页数：5
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