摘要
食品(面团)体系表面胶粘性的机理与表征一直是谷物化学和谷物生物技术领域备受关注的前沿科学问题。作者综述了面团体系表面胶粘性的流变学机理和相应的表征方法及影响因素,着重介绍了关于面团表面胶粘性的剥离能理论、压力敏感型胶粘剂(PSA)理论和Hoseney理论,并讨论了其相应的表征方法,包括剥离法、动力机械流变法、表面张力法和探头法。
The studies of mechanism and measurement of food/dough stickiness have been one of the frontier areas with great concern in the field of cereal chemistry and biotechnology research during past decades. The rheological mechanisms of dough stickiness, their corresponding instrumental measurements, and influencing factors were reviewed in this paper. Three major theories elucidating dough stickiness were highlighted, including peeling energy theory, pressuresensitive adhesive （PSA） theory, and Hoseney theory. Instrumental measurements of dough stickiness discussed were peeling test, dynamic mechanical theological test, surface tension test, and probe test.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2006年第2期120-126,共7页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(20476037)
作者简介
黄卫宁（1963-），男，江苏南通人，教授．美国博士．博士研究生导师。太湖学者。
