3D microstructure of supercritical fluid extrudates I: Melt rheology and microstructure formation

Food Research International

Volumn 42, Issue 5-6, 2009, Pages 595-602

  Cho, K Y ^a   Rizvi, S S H ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

3D microstructure; Online slit die rheometer; Supercritical fluid extrusion

Indexed keywords

3D MICROSTRUCTURE; CELL NUMBER DENSITIES; CELL SIZES; CONSISTENCY COEFFICIENTS; EXPANSION RATIOS; EXTRUDATES; FLOW BEHAVIOR INDICES; MELT RHEOLOGIES; MELT VISCOSITIES; MICROSTRUCTURE FORMATIONS; ONLINE SLIT DIE RHEOMETER; PER UNIT VOLUMES; PROCESSING CONDITIONS; PROCESSING PARAMETERS; SHEAR-THINNING BEHAVIORS; STARCH-BASED; STRUCTURAL COLLAPSE; SUPERCRITICAL FLUID EXTRUSION; WHEY PROTEIN ISOLATES; WHEY PROTEINS; X RAY MICRO TOMOGRAPHIES;

DIES; EFFLUENT TREATMENT; ELASTICITY; EXTRUSION; METALLOGRAPHIC MICROSTRUCTURE; PLASTICITY; RHEOLOGY; SODIUM COMPOUNDS; STARCH; SUPERCRITICAL FLUIDS; VISCOSITY;

RHEOMETERS;

EID: 67349138660     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.12.014     Document Type: Article

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