Prediction of the nonlinear transient and oscillatory rheological behavior of flour suspensions using a strain-separable integral constitutive equation-Reference-Cited by-同舟云学术

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Prediction of the nonlinear transient and oscillatory rheological behavior of flour suspensions using a strain-separable integral constitutive equation

Published:2002-02-15 Issue:3 Volume:47 Page:219-231
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:
Short-container-title:

Author:

Carriere C

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Cited by 6 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. Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones;Foods;2022-07-25

2. Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality;Annual Review of Food Science and Technology;2021-03-25

3. Dough Processing: Sheeting, Shaping, Flattening and Rolling;Conventional and Advanced Food Processing Technologies;2014-10-03

4. The damping function in rheology;Rheologica Acta;2009-02-07

5. Nonlinear viscoelastic behavior of styrene-[ethylene-(ethylene-propylene)]-styrene block copolymer;Journal of Polymer Science Part B: Polymer Physics;2006

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