高效率的海藻多糖食品水凝胶加工需要深刻知悉其流变行为，而食品流变学，尤其非线性流变学，能够真切地反应食品在大应变下的分子结合状态及组织结构，更接近实际食品加工过程。大幅震荡扫描（LAOS）已有效地表征了熔体非线性流变特性，且已经建立了相对完善的理论和模型。LAOS表征食品水凝胶在国外已起步，而国内鲜有报道。本研究将利用LAOS法系统地表征海藻多糖食品水凝胶非线性流变行为，通过Lissajous曲线、应力分解及傅里叶变化等解析LAOS数据，可视化、数据化地表征多糖水凝胶的非线性行为。结合相对成熟的线性流变学理论及完善的熔体LAOS模型，阐明食品水凝胶在大应变下的流变行为以及与之相关联的微观结构变化，构建非线性特性与LAOS之间的定量关系。通过理论分析和电脑模拟，建立有效的模型理论，以期为食品水凝胶的加工提供理论支持。此外，该研究将丰富食品水凝胶LAOS研究，拓宽食品物性学课程的发展。

High efficiency processing of seaweed polysaccharide hydrogels needs profound understanding of their rheological properties, and food rheology, especially nonlinear rheology, can truly response the food molecules interaction and microstructures changes under large shear strain, which is much closer to the industrial food processing. Large amplitude oscillation shear (LAOS) had effectively characterized nonlinear rheological properties of melt, and also established some relatively perfect theories and models. While, LAOS characterization of food hydrogel has started in foreign country, but rarely reported in China. In this project, we will systematically characterize the nonlinear rheological behaviors of seaweed polysaccharide food hydrogel by LAOS, and through the data analysis by Lissajous curves, stress decomposition and Fourier Transform rheology, the nonlinear behaviors of these hydrogels will be visually, quantitatively characterized. Furthermore, based on the relatively mature linear rheological theories of hydrogels and the well-build models of melts, we will clarify the nonlinear rheological properties and associated microstructures changes under large shear strain, meanwhile, try to establish quantitative characterization of nonlinearity by LAOS behaviors. Lastly, through the theoretical analysis and computer simulation, we hope to establish an effective theory and model of food hydrogel to provide theoretical support for food gel processing. In addition, this research will enriched the LAOS study of food hydrogels and broaden the research areas of the course of physical properties of food.