流变学特性

微量SRC法能够准确反映小麦蛋白质品质、淀粉品质及面团流变学特性，是一种简便的微量品质检测方法。

This micro-SRC method can reflect wheat protein quality , starch quality and dough rheology characteristics accurately , and is a simple and convenient method to detect wheat quality on microscale .

本实验对向面包粉中单独添加大豆分离蛋白和添加大豆蛋白及乳化剂（硬脂酰乳酸钠，SSL）混合体的面包面团的流变学特性进行了比较研究，结果显示，后者明显优于前者。

The result showed that the latter surpasses the former obviously by conducting the comparison research of the rheology characteristic of the mixture pasta by increasing the soybean protein isolated , mixture of soybean protein and emulsifier which is sodium stearoyl-2-lactylate , SSL to the bread powder separately .

该文综述葡萄糖氧化酶和谷氨酰胺转胺酶的特性、作用机理，及其对面团流变学特性和面制品品质影响

Effect of glucose oxidase and transglutaminase on theological properties of doughs and qualities of flour products .

温度对菠萝汁流变学特性及维生素C的影响

Effects of temperature on rheological properties and vitamin C of pineapple juice

Ni电子浆料的流变学特性研究

An investigation on the rheological behavior of Ni-contained electronical slurry

含PTFE粉二相流体润滑剂高压流变学特性的研究

The Investigation of High Pressure Rheologic CharaCter on Two-Phase Lubricants Containing PTFE Powder

主要研究小麦粉中加入不同比例的抗性淀粉（RS）后，对面团流变学特性以及焙烤食品（面包）品质的影响。

The resistant starch was added to wheat flour and its influences on paste rheological characteristics were studied .

在加工过程中，pH、温度、钙浓度、蛋白水解等所有对干酪成分分子产生变化的因素都可能使干酪的流变学特性和质地发生变化。

PH , temperature , calcium concentration , protolysis , all the factors that changed cheese composition molecules , could change the texture and rheological characteristics of cheese .

研究由高分子量、低水解度聚丙烯酰胺为主剂和RF树脂为交联剂的聚合物微凝胶调剖剂溶液的交联反应速度、热稳定性能、流变学特性及其在岩心中的渗流特征。

The paper studies crosslinking reaction rate , thermal stability and rheology property of polymer microgel profile control agent and its percolation feature in core .

结果表明，添加RS会影响面团的流变学特性，降低面包品质。

The results showed that the resistant starch had a negative effect on the rheological properties and reduced the quality of the wheat flour .

MS中高糖高脂既可以影响全血粘度，又可以改变红细胞的一些流变学特性，从而引起血液流变学的改变。

High glucose and hyperlipemia not only influence whole blood viscosity , but also alternate blood rheological character of red blood cell , which could cause the alteration of hemorheology .

青海高原春小麦HMW-GS等位基因变异及其对面团流变学特性的作用

Allelic Variation of HMW-GS Loci and Their Effects on Dough Rheological Properties in Spring Wheat Grown in the Qinghai Plateau

探讨了正己烷-乙醇-水双液相技术（TPS）进行亚麻籽提油脱氰苷后亚麻粕中分离蛋白的流变学特性和二级结构。

The secondary structure and rheological property of the TPS flaxseed protein isolates gained from the flaxseed flake after the TPS extraction were investigated .

采用动态粘弹性测量研究了不同分子量的生物大分子可德胶（Curdlan）水悬浮液（ASC）的流变学特性。

The rheological properties of aqueous suspension of curdlan ( ASC ) with different molecular weights were investigated with dynamic viscoelastic experiments .

结论：Ipt对脑组织缺氧有显著保护作用，其作用可能与其改变血液流变学特性有关。

CONCLUSION : The protection of Ipt against brain anoxia is related to increasing the fluidity of erythrocyte membrane and decreasing blood viscosity .

75%VO2max强度有氧运动对红细胞微观形态及流变学特性的影响

Effects of Exercise with the Intensity of 75 % VO_2max on the Micro-morphology and Function of Erythrocyte

目的观察急性高容量血液稀释（AHH）后血液流变学特性的变化，为临床合理应用血浆代用品提供理论依据。

Objective To observe the changes of hemorheology after acute hypervolemic hemodilution ( AHH ), and provide theoretic basis for clinical rationally using artificial plasma substitutes .

将试验Ⅰ80份和试验Ⅱ78份国内外小麦品种分别在2种和4种环境条件下种植，研究了HMW-GS和LMW-GS的组成及1BL/1RS易位对面团流变学特性、面包和面条品质的影响。

They were used to investigate the effect of HMW-GS , LMW-GS and 1BL / 1RS translocation on dough rheological characteristics , pan bread and dry white Chinese noodle quality .

研究了加入PEG对碳化硅粉体的分散性、浆料的流变学特性、素坯的强度以及微观结构等的影响，并初步讨论了PEG对单体凝胶化过程中氧阻聚效应的抑制作用机理。

The effects of PEG on the dispersibility of SiC powder in water , the rheological behavior of SiC suspension , the mechanical strength and the microstructure of SiC green bodies are studied , and the mechanism of PEG in eliminating the oxygen inhibition is also discussed .

结论：SUA水平增高和血液流变学特性改变是发生ICVD的危险因素，应用血液流变学和SUA检测对ICVD进行动态监测，可以作为监护病情轻重和疗效评估的方法。

Conclusions : SUA increased and hemorrheology change were dangerous cases of ICVD . Applicance hemorrheology and SUA to minitor ICVD , it 's a method of observation disease conditions and effect assessment .

采用AR500流变仪对不同浓度的浓缩柑橘汁在不同温度下的流变学特性进行了研究。

Rheological property of concentrated orange juice were studied at different temperatures and different concentrations by the rheometer AR500 .

结果表明，Glu-B1、Glu-D1和Glu-B3位点对面团流变学特性、面包和面条品质的效应较大，而Glu-A3位点的效应较小。

Glu-B1 , Glu-D1 and Glu-B3 loci play a determinant role in dough rheological characteristics , pan bread and dry white Chinese noodle quality and Glu-A3 locus has slight contribution to them .

此外，复合胶体流变学特性表明，kC-KGM-2和kC-ND都形成了稳定的凝胶结构，降解前后的魔芋胶对复合胶体的热学特性影响不大，溶胶转化温度较kC均提高了约5℃。

It was proved by the rheological study that both kC-KGM-2 and kC-ND form a very stable gel structure , konjac gum before and after degradation had little effect on the thermal characteristics of the mixed gel , and sol temperature was higher than kC by approximately 5 ℃ .

酶改性蛋黄粉对面团流变学特性的影响

Effects of Enzyme Modified Egg Yolk Powder on Flour Rheological Properties

胶体对稀奶油打发及其流变学特性的影响

Influence of gum on whipping properties and rheological characterization of cream

相关分析表明，两种中国面条（鲜湿面和干挂面）综合评分之间存在极显著正相关，面团流变学特性是反应小麦加工品质的重要指标，其中面团稳定时间和面条品质显著正相关。

Noodle-making quality significantly correlated with flour quality and dough Theological .

裸燕麦麸β葡聚糖的流变学特性及凝胶形成

Rheological Studies and Gel Formation of Naked Oat β - Glucan

拉伸仪不同方法测定面团流变学特性的比较与分析

Comparison and Analysis on the Dough Rheological Properties in Different Methods

米糠半纤维素对面团流变学特性的影响（Ⅱ）

The Effect of Rice Bran Hemicellulose on Dough Rheological Properties (ⅱ)

抗性淀粉对面粉品质及面团流变学特性影响研究

Effect of Resistant Starch on Flour Quality and Rheological Properties of Dough