This course mainly concerns the rheological properties of fluid, solid, plastic and viscoelastic food, as well as the main factors that affect the rheological characters of those.

• 本课程主要讲述流体、固体、塑性和粘弹性食品的流变学特征及影响其流变学性质的因素，介绍食品流变学性质的测定方法以及食品流变学性质与食品质构的联系。