Effect of bubble volume fraction on the shear and extensional rheology of bubbly liquids based on guar gum (a Giesekus fluid) as continuous phase
- Torres, M.D.
- Hallmark, B.
- Wilson, D.I.
Journal:
Journal of Food Engineering
ISSN: 0260-8774
Year of publication: 2015
Volume: 146
Pages: 129-142
Type: Article