Clarifying the effect of rheological parameters of starch fluid on tensile properties of final extrudate in twin‐screw extrusion by numerical simulation-Reference-Cited by-同舟云学术

Clarifying the effect of rheological parameters of starch fluid on tensile properties of final extrudate in twin‐screw extrusion by numerical simulation

Published:2022-11-29 Issue:2 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Liu Qiannan¹,Liu Wei¹,Bi Chao²,Hu Xiaojia¹,Zhang Tingting¹,Zhang Liang¹,Hu Honghai¹^ORCID

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China

2. College of Mechanical and Electrical Engineering Beijing University of Chemical Technology Beijing China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14221

Reference21 articles.

1. Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism

2. Rheological correlations of relaxation time for finite concentrated semiflexible polyelectrolytes in solvents

3. Examination of the mixing ability of single and twin screw mixers using 2D finite element method simulation with particle tracking

4. Prediction of the nonlinear viscoelastic properties of a hard wheat flour dough using the Bird–Carreau constitutive model

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