further study on the elasticity,viscosity,relaxation of stress,e-plasticity deformation and thixotropy of the protein foods,carbon hydrate foods and oil foods;

• 蛋白质食品、碳水化合物食品和油脂食品的弹性模量、黏度、应力松弛、弹塑性变形、触变性等问题进行了较详细的研究;