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

Engineering, Chemical Engineering, Physics +7

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

D. Quémada · Rheologica Acta · 1978 · 298 citations

Engineering, Physics, Fluid Dynamics +15

Rheology of liquid foam

Reinhard Höhler, Sylvie Cohen‐Addad · Journal of Physics Condensed Matter · 2005 · 274 citations

Natural Sciences, Materials Science, Physics +17

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

Elif Turabi, Gülüm Şümnü, Serpil Şahin · Food Hydrocolloids · 2007 · 262 citations · Full text

Agriculture, Food Science, Food Engineering +12

Differential scanning calorimetry in food research—A review

Food Chemistry · 1983 · 230 citations

Agriculture, Food Science, Nutritional Sciences +12