[1]刘剑洪,宋艳,张培新,等.酪蛋白溶液粘度的温度依赖性研究[J].深圳大学学报理工版,2004,21(4):335-338.
 LIU Jian-hong,SONG Yan,ZHANG Pei-xin,et al.Effect of temperature on viscosity of casein solution[J].Journal of Shenzhen University Science and Engineering,2004,21(4):335-338.
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酪蛋白溶液粘度的温度依赖性研究()
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《深圳大学学报理工版》[ISSN:1000-2618/CN:44-1401/N]

卷:
第21卷
期数:
2004年4期
页码:
335-338
栏目:
化学与化工
出版日期:
2004-10-30

文章信息/Info

Title:
Effect of temperature on viscosity of casein solution
文章编号:
1000-2618(2004)04-0335-04
作者:
刘剑洪宋艳张培新张黔玲任祥忠
深圳大学师范学院,深圳 518060
Author(s):
LIU Jian-hong SONG Yan ZHANG Pei-xinZHANG Qian-ling and REN Xiang-zhong
Normal College, Shenzhen University,Shenzhen 518060, P. R. China
关键词:
酪蛋白温度粘度放置时间
Keywords:
casein temperature viscosity duration
分类号:
O 651
文献标志码:
A
摘要:
测定不同温度及时间下酪蛋白溶液的粘度值,对酪蛋白溶液粘度的温度依赖性进行了系统研究.结果表明,温度升高会使酪蛋白溶液的粘度降低,且温度越高,酪蛋白溶液粘度下降越快,同时酪蛋白溶液粘度平稳时间也明显缩短.
Abstract:
The viscosity of casein solution at different temperature with different duration was studied. And the relationship between the viscosity of casein solution and temperature was investigated systematically. The results indicated that the viscosity of casein solution decreased with the elevation of temperature, and the viscosity of casein solution became steady more quickly at higher temperature.

相似文献/References:

[1]任祥忠,刘剑洪,张黔玲,等.荧光探针法研究接枝酪蛋白乳胶粒子形成[J].深圳大学学报理工版,2005,22(2):100.
 REN X iang-zhong,LIU Jian-hong,ZHANG Qian-ling,et al.Fluorescence probe investigation of internal structure of casein polymerization[J].Journal of Shenzhen University Science and Engineering,2005,22(4):100.
[2]周莉,马文雁,叶锐钧,等.酪蛋白接枝聚合改性的研究[J].深圳大学学报理工版,1993,(3-4):59.
 Zhou Li,Ma Wenyan,Ye Ruijun,et al.Studies on Graft Copolymerization of Vinyl Monomers onto Casein[J].Journal of Shenzhen University Science and Engineering,1993,(4):59.

更新日期/Last Update: 2015-11-06