Attempt of the quantitative evaluation of flow properties of agar microgel suspensions using a weak-gel model-Reference-Cited by-同舟云学术

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Attempt of the quantitative evaluation of flow properties of agar microgel suspensions using a weak-gel model

Published:2018 Issue:1 Volume:32 Page:9-14
ISSN:1867-0466
Container-title:Journal of Biorheology
language:en
Short-container-title:J Biorheol

Author:

Kaneda Isamu¹

Affiliation:

1. Rakuno Gakuen University, Department of Food Science and Wellness

Publisher

Japanese Society of Biorheology

Subject

Mechanical Engineering,Mechanics of Materials,General Materials Science

Link

https://www.jstage.jst.go.jp/article/jbr/32/1/32_9/_pdf

Reference10 articles.

1. 1. Barnes HA, Hutton JF, Walters K. An introduction to rheology. Amsterdam: Elsevier; 1986. p. 15–25.

2. 2. Winter HH, Chambon F. Analysis of linear viscoelasticity of a crosslinking polymer at the gel point. J Rheol. 1986; 30: 367–78.

3. 3. Nishinari K. Some thoughts on the definition of a gel. Prog Colloid Polym Sci. 2009; 136: 87–94.

4. 4. Bohlin L. A theory of flow as a cooperative phenomenon. J Collid and Interface Sci. 1980; 74: 423–34.

5. 5. Gabriele D, de Cindio B, D’Antona P. A weak gel model for foods. Rheol Acta. 2001; 40: 120–7.

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