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Rheological behavior during thermotropic gelation of polyacrylonitrile concentrated solutions
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作者 马彩霞 闫伟霞 +2 位作者 张莉 秦宗益 潘鼎 《Journal of Central South University》 SCIE EI CAS 2008年第S1期122-125,共4页
Dynamic viscoelastic properties of polyacrylonitrile(PAN)/DMSO/H2O solutions with different H2O contents were studied as a function of temperature.These PAN solutions gradually became gel with decreasing temperature.T... Dynamic viscoelastic properties of polyacrylonitrile(PAN)/DMSO/H2O solutions with different H2O contents were studied as a function of temperature.These PAN solutions gradually became gel with decreasing temperature.The sol-gel transition took place at a critical gel temperature,at which the scaling law of G'(ω)~G″(ω)∝ωn held,allowing an accurate determination of the critical gel temperature by means of the frequency independence of the loss tangent.The gel point of PAN solutions increases with increasing H2O content.The scaling exponent n(=0.86) at the gel point is confirmed to be universal for PAN gels,which is independent of temperature,suggesting the similarity of the fractal structure in the critical PAN gels. 展开更多
关键词 POLYACRYLONITRILE GEL POINT THERMOTROPIC gelation RHEOLOGICAL behavior
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马铃薯淀粉糊化及凝胶特性研究 被引量:113
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作者 吕振磊 李国强 陈海华 《食品与机械》 CSCD 北大核心 2010年第3期22-27,共6页
采用快速黏度分析仪(rapid viscosity analyzier,RVA)测定淀粉浓度、pH、蔗糖、柠檬酸、卡拉胶等对马铃薯淀粉糊化特性和凝胶特性的影响。结果表明:随着淀粉浓度的增加,马铃薯淀粉糊的热稳定性和凝沉性变差,凝胶性增强,容易回生;在pH7... 采用快速黏度分析仪(rapid viscosity analyzier,RVA)测定淀粉浓度、pH、蔗糖、柠檬酸、卡拉胶等对马铃薯淀粉糊化特性和凝胶特性的影响。结果表明:随着淀粉浓度的增加,马铃薯淀粉糊的热稳定性和凝沉性变差,凝胶性增强,容易回生;在pH7时马铃薯淀粉的热稳定性、凝沉性和凝胶性较差,马铃薯淀粉不易回生;添加蔗糖、卡拉胶、明矾、食盐或苯甲酸钠,马铃薯淀粉的热稳定性、凝沉性、凝胶性增强;添加柠檬酸后马铃薯淀粉的热稳定性和凝沉性增强,凝胶性减弱。 展开更多
关键词 马铃薯淀粉 糊化 凝胶
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