Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature

Journal of Food Engineering

Volumn 112, Issue 1-2, 2012, Pages 94-99

  Moreira, R ^a   Chenlo, F ^a   Torres, M D ^a   Glazer, J ^b  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Apparent viscosity; Chestnut starch; Modeling; Storage and loss moduli

Indexed keywords

ANGULAR FREQUENCIES; APPARENT VISCOSITY; COMPLEX VISCOSITY; CONTROLLED-STRESS RHEOMETERS; COX-MERZ RULES; FLOW CURVES; HERSCHEL-BULKLEY MODEL; LOSS MODULI; POWER LAW MODEL; RHEOLOGICAL PROPERTY; SHEAR-THINNING BEHAVIOR; STARCH CONCENTRATION; STARCH DISPERSIONS; STEADY SHEAR;

DISPERSIONS; FRUITS; MODELS; RHEOLOGY;

STARCH;

EID: 84860837885     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.03.021     Document Type: Article

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