WU Kun-yuan, GUO Ze-bin, SHI Shen-jia, LI Jian-ying, LI Yu-shuang, CHEN Jun-de. Progress of Collagen-based Materials and Its Rheological Properties[J]. Science and Technology of Food Industry, 2020, 41(1): 335-340,348. DOI: 10.13386/j.issn1002-0306.2020.01.055
Citation: WU Kun-yuan, GUO Ze-bin, SHI Shen-jia, LI Jian-ying, LI Yu-shuang, CHEN Jun-de. Progress of Collagen-based Materials and Its Rheological Properties[J]. Science and Technology of Food Industry, 2020, 41(1): 335-340,348. DOI: 10.13386/j.issn1002-0306.2020.01.055

Progress of Collagen-based Materials and Its Rheological Properties

  • Collagen-based material is a new class of material based on collage,which is widely used in biomedical,food,cosmetic and other industries due to its excellent properties. In the production process of collagen-based materials,rheological properties are important indicators to evaluate whether it can be prepared. Therefore,the study of rheological properties of collagen-based materials is the key to its large-scale industrial application. In this paper,the effects of cross-linking agent,temperature,concentration,pH,ultrasonic wave and other factors on the rheological properties of collagen-based materials are reviewed. The research progress of the kinetic model of the rheological properties of collagen-based materials is summarized. Finally,the application and development prospects of collagen-based materials in the food field are introduced,which provides theoretical guidance and technical support for the application of collagen-based materials.
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