Steady and dynamic shear rheology as a toolfor evaluation of the interactions between egg white albumin and basil seed gum
Author:
Publisher
Springer Science and Business Media LLC
Subject
Condensed Matter Physics,General Materials Science
Link
http://link.springer.com/content/pdf/10.1007/s00397-020-01198-5.pdf
Reference57 articles.
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3. Behrouzian F, Razavi SM, Alghooneh A (2017) Evaluation of interactions of biopolymers using dynamic rheological measurements: effect of temperature and blend ratios. J Appl Polym Sci 134(5)
4. Clark AH, Ross-Murphy SB (1987) Structural and mechanical properties of biopolymer gels. In biopolymers. Springer, Berlin, Heidelberg 57–192
5. Cox W, Merz E (1958) Correlation of dynamic and steady flow viscosities. J Polym Sci 28:619–622
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