摘要 : Food rheology focuses on the flow properties of individual food components, which might already exhibit a complex rheological response function, the flow of a composite food matrix, and the influence of processing on the food stru... 展开 Food rheology focuses on the flow properties of individual food components, which might already exhibit a complex rheological response function, the flow of a composite food matrix, and the influence of processing on the food structure and its properties. For processed food the composition and the addition of ingredients to obtain a certain food quality and product performance requires profound Theological understanding of individual ingredients their relation to food processing, and their final perception. 收起