Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite

Journal of Food Engineering

Volumn 120, Issue 1, 2014, Pages 81-87

  Jorge, Manuel Fernando Coronado ^a   Caicedo Flaker, Christian Humberto ^b   Nassar, Samira Fernandes ^b   Moraes, Izabel Cristina Freitas ^b   Bittante, Ana Mônica Quinta Barbosa ^b   Do Amaral Sobral, Paulo José ^b  

^a Universidad Nacional de San Martin   (Peru)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Potential; Dispersion; Mean diameter; Nanoparticles; Non Newtonian behavior

Indexed keywords

DISPERSED NANOPARTICLES; MEAN DIAMETER; MONTMORILLONITE (MMT); NEWTONIAN BEHAVIOR; NON-NEWTONIAN BEHAVIORS; RHEOLOGICAL PROPERTY; SPREADING TECHNIQUES; VISCO-ELASTIC BEHAVIORS;

CLAY MINERALS; DISPERSION (WAVES); DISPERSIONS; NANOPARTICLES; RHEOLOGY; SOL-GELS; VISCOELASTICITY;

NANOCOMPOSITES;

EID: 84882799722     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.07.007     Document Type: Article

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