Steady Shear Flow Behavior and Thixotropy of Wheat Starch Gel: Impact of Chemical Modification, Concentration and Saliva Addition

Journal of Food Process Engineering

Volumn 39, Issue 1, 2016, Pages 31-43

  Yousefi, A R ^a   Razavi, S M A ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

BODY FLUIDS; CHEMICAL MODIFICATION; COLLOIDS; CROSSLINKING; GELS; RHEOLOGY; STARCH;

DIGESTION PROCESS; GASTROINTESTINAL TRACT; HYDROXYPROPYLATION; PHARMACEUTICAL SYSTEMS; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; STATISTICALLY SIGNIFICANT DIFFERENCE;

SHEAR FLOW;

EID: 84956714326     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12196     Document Type: Article

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