octogenarian
发表于 2025-3-25 03:34:24
y preparation of foods.Includes supplementary material: .This revised third edition of .Rheology of Fluid, Semisolid, and Solid Foods. includes the following important additions: .· A section on microstructure .· Discussion of the quantitative characterization of nanometer-scale milk
不可知论
发表于 2025-3-25 09:51:29
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小卷发
发表于 2025-3-25 14:40:15
o control the rheology of hydrated systems. Until comparatively recently, however, objective characterisation of polysaccharide rheology, except in a few specialist research laboratories, was largely confined to compression of gels, simple measurements of solution viscosity, often in ill-defined geo
CURL
发表于 2025-3-25 17:25:17
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小淡水鱼
发表于 2025-3-25 20:00:49
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Parley
发表于 2025-3-26 03:49:37
erials may be characterized as viscous, viscoelastic and elastic materials. Rheological measurements of foods can be conducted in rotational or oscillatory modes, and provide valuable information about food flow and viscoelastic behaviors. They can also be used to evaluate food behaviors over a rang
要素
发表于 2025-3-26 04:33:57
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镇压
发表于 2025-3-26 11:10:53
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GLOSS
发表于 2025-3-26 14:06:22
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ELATE
发表于 2025-3-26 20:51:47
ces of the same order or much greater than their own size. This situation changes when the elements are rigid and come in very close proximity compared with their own dimensions. We consider such systems in this chapter. They have a sufficient concentration of solid non-Brownian particles to ensure