Rheology and microrheology of natural and reduced-calorie Israeli honeys as a model for high-viscosity Newtonian liquids

Journal of Food Engineering

Volumn 100, Issue 2, 2010, Pages 366-371

  Cohen, Itai ^a   Weihs, Daphne ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Arrhenius model; Honey rheology; Mean square displacement; Particle tracking microrheology; Reduced calorie honey

Indexed keywords

ARRHENIUS MODELS; HONEY RHEOLOGY; MEAN-SQUARE DISPLACEMENT; MICRORHEOLOGY; REDUCED-CALORIE HONEY;

ACTIVATION ENERGY; BIOLOGICAL MATERIALS; ELASTICITY; RHEOLOGY;

VISCOSITY;

EID: 77955921125     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.023     Document Type: Article

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