Extensional viscosity of o/w emulsion stabilized by polysaccharides measured on the opposed-nozzle device-Reference-Cited by-同舟云学术

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Extensional viscosity of o/w emulsion stabilized by polysaccharides measured on the opposed-nozzle device

Published:2013-07 Issue:1 Volume:32 Page:130-142
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Różańska Sylwia,Broniarz-Press Lubomira,Różański Jacek,Mitkowski Piotr Tomasz,Ochowiak Marek,Woziwodzki Szymon

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference73 articles.

1. Numerical study of the rheology of rigid fillers suspended in long-chain branched polymer under planar extensional flow;Ahamadi;Journal of Non-Newtonian Fluid Mechanics,2010

2. Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids;Andersson;Food Hydrocolloids,2011

3. The use of opposed nozzles configuration in the measurements of the extensional rheological properties of emulsions;Anklam;Journal of Rheology,1994

4. Orifice flowmeter for measuring extensional rheological properties;Ascanio;The Canadian Journal of Chemical Engineering,2002

5. Rheological behavior of water-in-oil emulsions stabilized by hydrophobic bentonite particles;Bernard;Langmuir,2005

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4. Effect of adjuvants on the spray droplet size of pesticide dilute emulsion;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2021-06

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