Shear softening and thixotropic properties of wheat flour doughs in dynamic testing at high shear strain
Author:
Publisher
Springer Science and Business Media LLC
Subject
Condensed Matter Physics,General Materials Science
Link
http://link.springer.com/content/pdf/10.1007/BF00712321.pdf
Reference19 articles.
1. Amemiya JI, Menjivar JA (1992) Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs. J Food Engineering 16:91?108
2. Berland S, Launay B (1995) Rheological properties of wheat flour doughs in steady and dynamic shear: effect of water content and some additives. Cereal Chem 72:48?52
3. Cox WP, Merz EH (1958) Correlation of dynamic and steady viscosities. J Polymer Sci 28:619?622
4. Doraiswamy D, Mujumdar AN, Tsao I, Beris AN, Danforth SC, Metzner AB (1991) The Cox-Merz rule extended: a rheological model for concentrated suspensions and other materials with yield stress. J Rheol 35:647?685
5. Dus SJ, Kokini JL (1990) Prediction of the nonlinear viscoelastic properties of a hard wheat flour dough using the BirdCarreau constitutive model. J Rheol 34:1069?1084
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