Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695, USA.
Annu Rev Food Sci Technol. 2011;2:153-79. doi: 10.1146/annurev-food-022510-133626.
Rheological methods are continually evolving to encompass novel technologies and measurement methods. This review highlights novel techniques used to analyze the rheological properties of foods over the previous decade. Techniques reviewed include large amplitude oscillatory shear (LAOS) testing and rheological techniques coupled with other measurement methods, such as microscopy and nuclear magnetic resonance (NMR). Novel techniques are briefly overviewed and discussed in terms of advantages and disadvantages, previous use, and suggested future utilization.
流变学方法在不断发展，以包含新的技术和测量方法。本综述重点介绍了过去十年中用于分析食品流变特性的新技术。综述的技术包括大振幅振荡剪切（LAOS）测试和与其他测量方法（如显微镜和核磁共振（NMR））相结合的流变技术。简要概述了新技术，并从优缺点、先前的使用情况和建议的未来利用等方面进行了讨论。
