机译:高压均质化(HPH)对番茄汁流变特性的影响:粘弹性和Cox-Merz规则
Department of Food Technology (DTA), School of Food Engineering (FFA), University of Campinas (UNICAMP), Brazil,Technical School of Campinas (COTUCA), University of Campinas (UNICAMP), R. Culto a Ciencia, 177 Botafogo, CEP: 13020-060 Campinas,SP, Brazil;
Department of Food Technology (DTA), School of Agricultural and Forestry Engineering (ETSEA), University of Lleida (UdL), Lleida, Spain;
Department of Food Technology (DTA), School of Food Engineering (FFA), University of Campinas (UNICAMP), Brazil;
food properties; high pressure homogenization; rheology; viscoelasticity; viscosity;
机译:通过高压均质化(HPH)技术处理冷冻浓缩橙汁(FCOJ):粘弹性的变化
机译:高压均质化(HPH)对番茄汁流变学特性的影响:蠕变和恢复行为
机译:高压均质化(HPH)对番茄汁流变学特性的影响:时间依赖性和稳态剪切
机译:西红柿汁的粘弹性
机译:浓缩方法,加工条件和纸浆含量(粘度,流动性,番茄酱,食品悬浮液)对番茄浓缩物流变特性的影响。
机译:高压均质对百合纸浆结构物理和流变性能的影响
机译:高压均质化(HPH)对番茄汁流变特性的影响:粘弹性和Cox–Merz规则