Experimental and numerical simulation of dough kneading in filled geometries-Reference-Cited by-同舟云学术

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Experimental and numerical simulation of dough kneading in filled geometries

Published:2003-06 Issue:2 Volume:58 Page:111-123
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Binding D.M.,Couch M.A.,Sujatha K.S.,Webster M.F.

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Refraction correction for LDA measurements in flows with curved optical boundaries;Bicen;TSI Quarterly,1982

2. An approximate analysis for contraction and converging flows;Binding;Journal of Non-Newtonian Fluid Mechanics,1988

3. Circular entry flows of inelastic and viscoelastic fluids;Boger,1982

4. On Newtonian and non-Newtonian flow in complex geometries;Cochrane;Philosophical Transactions of the Royal Society A,1981

5. Experimental simulation of dough kneading;Couch;Rheology 2000––XIII International Congress on Rheology, BSR, Glasgow,2000

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2. Rheology of wheat flour dough at mixing;Current Opinion in Food Science;2022-10

3. Bread aeration and dough rheology: An introduction;Breadmaking;2020

4. Numerical and experimental investigation of dough kneading in a three-dimensional spiral kneader;Physics of Fluids;2019-11-01

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