食品流变学

分形在食品流变学研究中的应用展望

Fractal and it Future in Food Rheology

食品流变学的研究进展

Progress on the research of food rheology

最优化技术在食品流变学中的应用

Application of optimization method in food rheology

食品流变学展望

The food rheology 's prospect

本文综述了最优化方法在食品流变学研究中的应用，提出了几种主要的数学模型。

The application of optimization methods in food theology study are reviewed in this paper . A few kinds of important mathematical model are given .

为了探讨蛋白质溶液表面张力的变化规律，本文利用表面张力计和食品流变学方法系统地研究了蛋白质溶液表面张力随液滴停留时间的变化及其与功能性质的关系。

The change of surface tension in protein solutions with drop staying-time and the relationship between their surface tension and functional properties have been studied by the methods of surface tension meter and food rheology .

半流质高能食品的流变学特性

Studies on the Rheological Properties of Semifluid High-Energy Food

食品科学和流变学

Food Science and Rheology

由于本测试系统具有误差小，可靠性高等特点，因而解决了糜状食品物料在流变学研究分析和生产实际应用中进行流变测试的困难。

Some difficulties , which are met in the testing for the practical as well as rheological research and analysis for minced food material , are solved by this kind of testing system due to the characteristics of negligible error and sound reliability .

食品添加剂对面团流变学特性影响的初步实验研究

Effect of Food Additive on the Rheological Properties of Dough