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Evaluation of the Consistency of Low-Fat Mayonnaise by Squeezing Flow Viscometry

机译：通过挤压流粘度法评估低脂肪蛋黄酱的一致性

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来源
《International congress on engineering and food》|2011年||共2页
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作者
Apostolos S. Thomareis; Soumela Chatziantoniou;
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原文格式 PDF
正文语种
中图分类食品工程学、食品工艺学;
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专利

1. CONSISTENCY OF DISPERSED FOOD SYSTEMS AND ITS EVALUATION BY SQUEEZING FLOW VISCOMETRY [J] . MARIA G. CORRADINI, MICHA PELEG Journal of texture studies . 2005,第5a6期

机译：分散食品粘稠度及其在压榨流粘评价中的应用
2. CONSISTENCY OF DISPERSED FOOD SYSTEMS AND ITS EVALUATION BY SQUEEZING FLOW VISCOMETRY [J] . MARIA G. CORRADINI, MICHA PELEG Journal of texture studies . 2005,第5a6期

机译：分散食品粘稠度及其在压榨流粘评价中的应用
3. DISCUSSION PAPER SENSORY THRESHOLDS OF CONSISTENCY OF SEMILIQUID FOODS: EVALUATION BY SQUEEZING FLOW VISCOMETRY [J] . Maria G.Corradini, Robert Engel, Micha Peleg Journal of texture studies . 2001,第1期

机译：半液体的稠度讨论纸传感器阈值：通过压缩流动粘度评价
4. Evaluation of the Consistency of Low-Fat Mayonnaise by Squeezing Flow Viscometry [C] . Apostolos S. Thomareis, Soumela Chatziantoniou International congress on engineering and food . 2011

机译：通过挤压流粘度法评估低脂肪蛋黄酱的一致性
5. Rheological study of viscoelastic squeezing flows between plates. [D] . Jung, Chan-Sun. 2002

机译：板间粘弹性挤压流动的流变学研究。
6. Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise [O] . Nor E. Rahmani-Manglano, Irene González-Sánchez, Pedro J. García-Moreno, 2020

机译：含乳清蛋白水解物的鱼油微胶囊作为低脂蛋黄酱强化的成膜材料的开发
7. Evaluation of the Consistency of Low-Fat Mayonnaise by Squeezing Flow Viscometry [O] . Thomareisa Apostolos S., Chatziantoniou Soumela 2011

机译：挤压流动粘度法评估低脂蛋黄酱的稠度

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