粒子特性,分子间力和分子结构对粉分散的剪切加厚行为的影响

Xinyan Duan1, Qiannan Liu1, Ruixuan Zhao1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs/Key Laboratory of Agricultural Product Processing and Storage of the Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Carbohydrate polymers
|March 29, 2024
PubMed
概括

性粉的特性影响剪切加厚行为. 高分子量,分支和低顺序不会导致剪切加厚,而特定的聚合物结构会产生一个或两个剪切加厚区域.

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