Modelling shear viscosity of soft plant cell suspensions-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Modelling shear viscosity of soft plant cell suspensions

Published:2021-09 Issue: Volume:118 Page:106776
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Leverrier Cassandre,Almeida Giana,Cuvelier Gérard,Menut Paul

Funder

European Commission Seventh Framework Programme for Research and Technological Development Health

Seventh Framework Programme

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Influence of particle modulus on the rheological properties of agar microgel suspensions;Adams;Journal of Rheology,2004

2. A theoretical framework for granular suspensions in a steady simple shear flow;Ancey;Journal of Rheology,1999

3. The determination of the bulk stress in a suspension of spherical particles to order c^2;Batchelor;Journal of Fluid Mechanics,1972

4. Food Hydrocolloids A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions;Boehm;Food Hydrocolloids,2019

5. Soft-matter approaches for controlling food protein interactions and assembly;Boire;Annual Review of Food Science and Technology,2019

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bimodal suspensions: semi-empirical prediction of viscosity and linear viscoelastic response;Polymer Bulletin;2024-06-21

2. Influence of particle network characteristics on the dynamic rheological properties of red lentil puree fractions;Food Hydrocolloids;2024-06

3. Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree;ACS Food Science & Technology;2024-04-16

4. Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review;Food & Function;2024

5. The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques;Food Hydrocolloids;2023-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3