The role of characteristic times in rheological description of structure forming food additives

Journal of Food Engineering

Volumn 111, Issue 2, 2012, Pages 272-278

  Ptaszek, Anna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Rheological characteristic time; Tikhonov regularization; Time constants distributions; Viscosity flow curve

Indexed keywords

CHARACTERISTIC TIME; CORN STARCH; FLOW CURVES; GEL STRUCTURES; GLOBAL MAXIMUM; GUAR GUMS; HIGH VISCOSITIES; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL CHARACTERISTICS; SHEAR THICKENING; STARCH PASTES; STARCH PHOSPHATE; STATE EQUATIONS; SYNERGISTIC EFFECT; TIKHONOV REGULARIZATION; TIKHONOV REGULARIZATION METHOD; TIME CONSTANTS; WATER SOLUTIONS;

BEHAVIORAL RESEARCH; PROBLEM SOLVING; RHEOLOGY;

STARCH;

CYAMOPSIS TETRAGONOLOBA; ZEA MAYS;

EID: 84859164241     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.02.022     Document Type: Article

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