Measurement of thixotropy of model food colloidal suspensions with step change shear rate-Reference-Cited by-同舟云学术

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Measurement of thixotropy of model food colloidal suspensions with step change shear rate

Published:1992-01 Issue:1-2 Volume:16 Page:17-24
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Amemiya J.I.,Shoemaker C.F.

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

1. Phenomenological characterization of the rheological behavior of inelastic reversible thixotropic and antithixotropic fluids;Cheng;Brit. J. Appl. Phys.,1965

2. Thixotropic behavior of a colloidal suspension;Jones,1970

3. Characteristics of thixotropic behavior;Joye;Trans. Soc. Rheol.,1971

4. Emulsifier-free emulsion polymerization with ionic comonomer;Juang;J. Polym. Sci.,1976

5. The conductometric titration of latices;Labib;J. Colloid Interface Sci.,1980

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