期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

食品增稠剂流变学研究综述 被引量：30

Review of the study on the rheological properties of food thickener
下载PDF
导出
摘要 文章综述了食品流变学研究的目的,增稠剂的相对分子质量、结构、增稠剂溶液浓度、pH值、温度、外界切变力等对增稠剂流变特性的影响和增稠剂间的增效作用以及增稠剂在改善食品流变特性中的应用,即加入少量的增稠剂就能对食品粘度产生惊人的影响,使其获得良好的流变特性。 This article briefly introduces the purpose of study on the rheological properties of food, the influence of molecular weight, structure, concentration, pH, temperature, shearing force on the rheological properties of food thickeners and synergism among them. In addition,the action of food thickeners on improving the rheological properties of food is also included in this article.
作者 代欣欣 李汴生
机构地区 华南理工大学轻工与食品学院
出处 《中国食品添加剂》 CAS 2007年第4期138-142,共5页 China Food Additives
关键词 增稠剂 影响 流变特性 应用 food thickeners influence rheological properties application
分类号 TS202.3 [轻工技术与工程—食品科学]
  • 相关文献

参考文献22

  • 1Go'mez-Diaz,D,＆ Navaza.Rheology of aqueous solutions of food additives:Effect of concentration.temperature and blending.Journal of Food Engineering[J],2003(56),387-392.
  • 2Meng,Y.,＆ Rao,M.A.Rheological and structural properties of cold-water-swelling and heated cross-linked waxy maize starch dispersions prepared in apple jnice and water.Carbohydrate Polymers[J],2005(60),291-300.
  • 3Pelletier,C.A.,＆ Lawless,H.T.Effect of citric acid and citric acid sucrose mixtures on swallowing in neurngenic oropharyngeal dysphagia.Dysphagia[J],2003(18),231-241.
  • 4P.A.Scpade et al.Rheological charocterisation of food thickeners marketed in Australia in various media for the management of dysphagia.I:Water and cordial.Journal of Food Engineering[J],2006(79):74-77.
  • 5Bayarri,S.,Dura'n,L.,＆ Costell,E.Influence of sweetenera on the viscoelasticity of hydrocolloids gelled systems.Food Hydrocolloids[J],2004(18),611-619.
  • 6Varliveli,S.(2005).Effects of citric acid and sucrose on the rheolngy of food thickeners.Unpublished Report.Attachment Program of the Ngee Ann Polytechnic,Singapore and the Division of Chemical Engineering,University of Queenaland,Australia.
  • 7Raikos,Vassilios.Rheolngy and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt.Food Hydrocolloids[J],2006,2(21):237.
  • 8Thakur.Fffect of pH of food emulsions on their continuous foaming using a mechanically agitated column.Innovative Food Science ＆ Emerging Technologies[J],2006,3(71):203.
  • 9蔡为荣,徐苗之,史成颖.食品增稠剂瓜儿豆胶性质及复配性的研究[J].四川食品与发酵,2002,38(1):39-42. 被引量：15
  • 10Bryant,C.M.＆ McClements,D.J.Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-deormtured whey.Trends in Food Science and Teehnoloay[J],1998(9):143.

二级参考文献14

  • 1何钢,文亚峰,毛绍名,李樊,韩文军,邢伟一,何迎春.人心果乳汁成分的定性分析[J].经济林研究,2004,22(2):38-41. 被引量：22
  • 2文亚峰,何钢,谢碧霞.美国佛罗里达州人心果考察报告[J].经济林研究,2004,22(3):92-95. 被引量：13
  • 3赵谋明,王妙春,陈兆锋,王若峰.琼胶与电解质、食品胶之间相互作用的研究[J].食品与发酵工业,1995,21(1):1-7. 被引量：16
  • 4薛正莲.黄原胶对酶制剂稳定性的影响及其在酶制剂中的应用，无锡轻工业大学硕士论文[M].,..
  • 5中日食品添加剂生产应用工业协会.食品添加剂手册[M].中国轻工业出版社,1999.287-288.
  • 6Yang Yongli,Guo Shoujun, Sun Kun,et al. Direct observation and structural investigation of galactomannans by transmission electron microscope[J]. Indian Journal of Chemistry, 2000, 39B(4):313～317.
  • 7Jing-Hua Wang, Feng-Chang Liu. A flavonol tetraglycoside from japonica seeds[J]. Phytochemistry,2003,63:463～465.
  • 8郑万钧.中国树木志 (第2卷)[M].北京:中国林业出版社,1998..
  • 9Jolia F M. Fruits of Warm Climates [M].ECHOS Global Resources Center,2000.
  • 10刘凌,薛毅,王亚南,柏桂英,王永凯.κ-卡拉胶胶凝特性研究[J].郑州轻工业学院学报,1999,14(1):64-68. 被引量：28

共引文献28

同被引文献386

引证文献30

二级引证文献205

中国食品添加剂
2007年 第4期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部