モチの粘弾性:-食感と物性について-

概要

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Physical properties of mochi cake are reviewed from the perspective viewpoints of microphotometry, linear and nonlinear viscoelastometry. Former two methods may be used for characterization of mochi cake, but they give fairly limited information. The results in sensory evaluation agreed well with the data obtained with nonlinear transient viscorlastomery, suggesting texture may be based on transition from equilibrium to nonequilibrium structure due to large strain.
特定非営利活動法人日本バイオレオロジー学会の論文