Effects of temperature and concentration on carboxymethylcellulose with sucrose rheology

Journal of Food Engineering

Volumn 71, Issue 4, 2005, Pages 419-424

  Cancela, M A ^a   Alvarez E ^a   Maceiras, R ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Apparent viscosity; Density; Flow behaviour index; Shear rate

Indexed keywords

CONCENTRATION (PROCESS); FLOW OF FLUIDS; RHEOLOGY; SHEAR DEFORMATION; SUGAR (SUCROSE); THERMAL EFFECTS; VISCOSITY;

APPARENT VISCOSITY; FLOW BEHAVIOR INDEX; HYDROCOLLOIDS; POWER-LAW PARAMETERS;

CELLULOSE;

CELLULOSE; CONCENTRATION; RHEOLOGY; SHEAR RATE; SUCROSE; VISCOSITY;

EID: 21744447921     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.10.043     Document Type: Article

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