Evolution of cake batter bubble structure and rheology during planetary mixing

DISPERSION PHENOMENA IN HIGH VISCOSITY IMMISCIBLE FLUID SYSTEMS AND APPLICATION OF STATIC MIXERS AS DISPERSION DEVICES IN SUCH SYSTEMS

H. P. Grace · Chemical Engineering Communications · 1982 · 1.4K citations

Viscoplastic Fluid, Image Size Additional, Engineering +9

Rheology of concentrated disperse systems II. A model for non-newtonian shear viscosity in steady flows

D. Quémada · Rheologica Acta · 1978 · 293 citations

Non-newtonian Shear Viscosity, Steady Flows, Rheological Constitutive Equation +8

Rheology of liquid foam

Reinhard Höhler, Sylvie Cohen‐Addad · Journal of Physics Condensed Matter · 2005 · 270 citations

Materials Science, Rheological Constitutive Equation, Rheological Measurement +12

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

Elif Turabi, Gülüm Şümnü, Serpil Şahin · Food Hydrocolloids · 2007 · 258 citations · Full text

Differential scanning calorimetry in food research—A review

Food Chemistry · 1983 · 228 citations

Food Chemistry, Nutrition, Differential Scanning Calorimetry +8