Rheological and Thickening Properties
Author:
Publisher
Springer Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-16-0320-4_3
Reference139 articles.
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3. Azeredo HMC, Barud H, Farinas CS, Vasconcellos VM, Claro AM (2019) Bacterial Cellulose as a raw material for food and food packaging applications. Frontiers in Sustainable Food Systems. https://doi.org/10.3389/fsufs.2019.00007
4. Bagley EB, Dintzis FR (1999) Shear thickening and flow induced structures in foods and biopolymer systems. In: Siginer DA, De Kee D, Chhabra RP (eds) Advances in flow and rheology of non-Newtonian fluids. Elsevier, London, pp 63–86
5. Barnes HA (1989) Shear-thickening (“Dilatancy”) in suspensions of nonaggregating solid particles dispersed in Newtonian liquids. Journal of Rheology 33:329–366. https://doi.org/10.1122/1.550017
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