The Rheology of Colloidal and Noncolloidal Food Dispersions
Author:
Publisher
Wiley
Subject
Food Science
Reference68 articles.
1. HA Barnes . 2000 . A handbook of elementary rheology . 1st ed. Wales: Cambrian Printers. 200 p.
2. Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory
3. Prediction of the Interaction Potential of Microgel Particles from Rheometric Data. Comparison with Different Models
4. Connection between rheological parameters and colloidal interactions of a soy protein suspension
5. Heat-Induced Phenomena in Soy Protein Suspensions. Rheometric Data and Theoretical Interpretation
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