Role of structure in the measurement of flow properties of food and starch dispersions: A review

International Journal of Food Properties

Volumn 12, Issue 1, 2009, Pages 2-10

  Tattiyakul, Jirarat ^a   Liao, Hung Ju ^b   Rao, M A ^c  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b NATIONAL CHIAYI UNIVERSITY   (Taiwan)

^c Department of Obstetrics Gynecology   (United States)

Author keywords

Food dispersion; Parallel plate; Rheology; Starch dispersion; Superposition; Vane

Indexed keywords

COLLOIDS; DISPERSION (WAVES); ELASTICITY; GELATION; HYDRODYNAMICS; PLASTICITY; PLATES (STRUCTURAL COMPONENTS); RHEOLOGY; STARCH; VISCOSITY;

FOOD DISPERSION; PARALLEL PLATE; STARCH DISPERSION; SUPERPOSITION; VANE;

DISPERSIONS;

EID: 57849100667     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802210468     Document Type: Article

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