流变学
材料科学
生化工程
计算机科学
工艺工程
纳米技术
工程类
复合材料
作者
Helen S. Joyner,Christopher R. Daubert
出处
期刊:Annual review of food science and technology
[Annual Reviews]
日期:2011-04-10
卷期号:2 (1): 153-179
被引量:25
标识
DOI:10.1146/annurev-food-022510-133626
摘要
Rheological methods are continually evolving to encompass novel technologies and measurement methods. This review highlights novel techniques used to analyze the rheological properties of foods over the previous decade. Techniques reviewed include large amplitude oscillatory shear (LAOS) testing and rheological techniques coupled with other measurement methods, such as microscopy and nuclear magnetic resonance (NMR). Novel techniques are briefly overviewed and discussed in terms of advantages and disadvantages, previous use, and suggested future utilization.
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