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The Practical Application of Research-based Teaching in Physical Properties of Foods
Pages: 72-74
Year: Issue:  15
Journal: Farm Products Processing

Keyword:  physical properties of foodsinstructionmyofibril protein gel;
Abstract: Physical properties of foods is an important basic course for food science and engineering. It includes a series of study about physical properties such as mechanics(rheology),thermodynamics and electrical properties. It highly demands the cultivation of comprehension and practical ability of students. This paper combines the cultivation of experimental and theory ability of undergraduate and graduate students of the writer’s laboratory, starting with the role of studying physical nature of the starch in the myofibril protein gel,combining with relatively comprehensive analysis of research methods in this field, taking specific experimental as examples which have provided the research of physical properties of foods more reference.
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