蛋白质-多糖共混体系具有多种优良功能特性，在食品工业中应用广泛。目前对蛋白质-多糖共混体系相行为的研究局限于在平衡状态和线性小振幅振荡剪切流场中，本课题将对更加复杂的非线性大应变振荡剪切流场下共混体系的相行为进行研究，首次把傅立叶转换流变和切比雪夫应力分解两种分析手段相结合来研究蛋白质-多糖共混体系的非线性流变特性，并结合热力学、相分离动力学理论追踪相分离过程，探究表征共混体系相分离过程的新参数。利用光学、显微学手段获得相图，结合微观结构演变与非线性流变结果，建立蛋白质-多糖共混体系在非线性大应变振荡剪切流场下的相行为理论模型。该项目的研究成果将为实际加工过程中控制蛋白质—多糖共混体系的结构和功能特性奠定理论基础，具有实践指导意义。

Protein-polysaccharide mixed dispersion system is increasingly being used in food because of its many good features. Currently the study on phase behavior of protein-polysaccharide dispersion system is limited to the conditions of equilibrium state and linear small amplitude oscillatory shear flow field. This topic is to investigate the effect of nonlinear large strain oscillatory shear flow field on the phase behavior of the protein-polysaccharide mixed system. The combination of Fourier transform rheology and Chebyshev stress decomposition method will be firstly applied in order to quantify and elucidate the nonlinear rheological behavior of mixed system. We will track phase separation process by using thermodynamics and kinetics of phase separation theory, and explore new parameters to indicate the phase separation process of protein-polysaccharide mixed system. Getting phase diagrams by using optical and microscopy methods and combining the evolution of microstructure and nonlinear rheological results, we will establish the phase behavior theory model of protein-polysaccharide dispersion system in nonlinear large strain oscillatory shear flow field. The research results of the project will lay the theoretical foundation for the control of structure and functional properties of protein-polysaccharide mixed dispersion system in actual manufacturing practice, which has practice guiding significance.