Influence of the Fluidity of Water on the Visco-elasticity of Food Hydrogels examined by using Models of a Closed System(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
The influence of the fluidity of water within food hydrogels on their visco-elasticity was investigated by using three hydrogel models of a closed system from which water did not flow out upon their compression. In all the cases, the instantaneous elastic modulus of the models was somewhat increased by the suppression of the fluidity of water, although the viscosity was not always increased. From the results, it is assumed that upon the deformation of a food hydrogel, water flowed within it, and that its visco-elasticity was also influenced by the fluidity of the water.
- 社団法人日本農芸化学会の論文
- 1990-02-23
著者
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Niwa E
Mie Univ. Mie Jpn
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Niwa Eiji
Faculty Of Bioresources Mie University
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Kanoh S
Mie Univ. Mie Jpn
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Kanoh S
Univ. Tokyo Tokyo Jpn
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Kanoh Satoshi
Faculty Of Fisheries Mie University
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Kanoh Satoshi
Faculty Of Bioresources Mie University
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CHEN En-sheng
Faculty of Fisheries, Mie University
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Chen En-sheng
Faculty Of Bioresources Mie University
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