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食品组分在超声场中的物性变化研究进展 被引量：3

Advances of Physical Properties Changes of Food Ingredients in Ultrasonic Field
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摘要 对超声中食品组分的物性变化研究进行了综述,详细介绍了超声场中油脂、蛋白质、酶、淀粉等典型食品组分的物性变化,提出超声场中食品组分的物性变化研究领域目前的研究仅仅局限于各因素对食品组分的物性影响的宏观层面问题,指出今后应着重微观机理的研究,探明超声场中食品组分物性变化的作用机理,建立相应的物理数学模型。 A review was made on the latest research advances of the physical change of food ingredients in ultrasonic field. Researches on the physical changes of typical food ingredients, such as lipid, protein, enzyme and starch and so on, were introduced. Promising application fields and the curious and expected development were predicted.
作者 李坚斌 李琳 陈玲 李冰 蔡妙颜
机构地区 广西大学轻工与食品工程学院 华南理工大学轻工与食品学院
出处 《食品科学》 EI CAS CSCD 北大核心 2007年第10期558-561,共4页 Food Science
基金 国家自然科学基金重点项目(20436020) 广东省自然科学基金重点项目(04105934)
关键词 超声场 油脂 蛋白质 淀粉 物性 ultrasounic field lipid protein starch physical properties
分类号 TS201.7 [轻工技术与工程—食品科学]
  • 相关文献

参考文献27

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二级参考文献11

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共引文献36

同被引文献24

  • 1黄永洪,花慧,沈国强,姜文侯.猪肝过氧化氢酶提取条件的研究[J].生物加工过程,2004,2(4):61-63. 被引量：2
  • 2罗登林,丘泰球,卢群.超声波技术在油脂工业中的研究进展[J].粮油加工与食品机械,2005(3):48-50. 被引量：49
  • 3吴丹,徐桂英.光谱法研究蛋白质与表面活性剂的相互作用[J].物理化学学报,2006,22(2):254-260. 被引量：69
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引证文献3

二级引证文献12

食品科学
2007年 第10期

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