Shear-thickening properties of waxy maize starch dispersions

Journal of Food Engineering

Volumn 107, Issue 3-4, 2011, Pages 415-423

  Wang, Bao ^a   Wang, Li Jun ^a   Li, Dong ^a   Zhou, Yu Guang ^a   Özkan, Necati ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Rheological properties; Strain thickening; Waxy maize starch

Indexed keywords

CRITICAL FREQUENCIES; CRITICAL SHEAR RATES; CRITICAL STRAINS; DYNAMIC FREQUENCY; DYNAMIC STRAIN; GAP SIZE; INVERSE FUNCTIONS; PARALLEL PLATE GEOMETRY; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL PROPERTY; SHEAR TESTS; SHEAR THICKENING; SHEAR-THICKENING BEHAVIOR; STARCH CONCENTRATION; STEADY SHEAR; STRAIN AMPLITUDE; TEST CONDITION; TEST TEMPERATURES; THICKENING PROPERTIES; WAXY MAIZE STARCH;

CONCENTRATION (PROCESS); RHEOLOGY; SHEAR DEFORMATION; SHEAR FLOW; STARCH; TESTING;

DISPERSIONS;

ZEA MAYS;

EID: 80052269502     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.011     Document Type: Article

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