Effect of bubble volume fraction on the shear and extensional rheology of bubbly liquids based on guar gum (a Giesekus fluid) as continuous phase

  1. Torres, M.D.
  2. Hallmark, B.
  3. Wilson, D.I.
Revista:
Journal of Food Engineering

ISSN: 0260-8774

Any de publicació: 2015

Volum: 146

Pàgines: 129-142

Tipus: Article

DOI: 10.1016/J.JFOODENG.2014.09.012 GOOGLE SCHOLAR
Font de les dades: Scopus