FOOD TEXTURE AND RHEOLOGY - A TUTORIAL REVIEW

被引：61
作者：
BORWANKAR, RP
机构：
[1] Kraft General Foods, Glenview, IL 60025
来源：
JOURNAL OF FOOD ENGINEERING | 1992年 / 16卷 / 1-2期
关键词：
Food Products - Textures - Food Products - Viscoelasticity;
D O I：
10.1016/0260-8774(92)90016-Y
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The field of food texture and rheology is extensive. This paper provides an introductory review of the field of food rheology and texture. The paper starts with the definition of the basic terms, and then gives an overview of the complexities of the field. Finally, applications of rheological data are discussed to illustrate the wide range of disciplines that a food rheologist can impact.
引用
收藏
页码：1 / 16
页数：16
相关论文
共 41 条
[1]   MEASUREMENT OF THIXOTROPY OF MODEL FOOD COLLOIDAL SUSPENSIONS WITH STEP CHANGE SHEAR RATE [J].
AMEMIYA, JI ;
SHOEMAKER, CF .
JOURNAL OF FOOD ENGINEERING, 1992, 16 (1-2) :17-24
[2]  
AMEMIYA JI, 1982, J FOOD ENG, V16, P91
[3]  
Amerine M., 1965, PRINCIPLES SENSORY E
[4]  
BAGLEY EB, 1988, FOOD TEXTURE ITS CRE
[5]  
Bird RB, 1987, DYNAMICS POLYM LIQUI, V91, P1397, DOI DOI 10.1016/0377-0257(78)80009-3
[6]  
BLANSHARD, 1988, FOOD STRUCTURE ITS C
[7]  
BORANKAR RP, 1992, J FOOD ENG, V16, P55
[8]  
BORWANKAR RP, 1990, AICHE S SERIES, V86, P44
[9]  
Bourne M.C., 1982, FOOD TEXTURE VISCOSI, DOI 10.1017/CBO9781107415324.004
[10]  
BRANDT MARGARET A., 1963, JOUR FOOD SCI, V28, P404, DOI 10.1111/j.1365-2621.1963.tb00218.x
12345