Biaxial extensional viscosity in wheat flour dough during baking
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.05.007
Abstract: Abstract Lubricated squeezing flow (LSF) experiments on wheat flour dough were conducted at a constant biaxial extensional rate followed by relaxation experiments. The effect of temperature on the rheology of the dough was studied in… read more here.
Keywords: wheat flour; flour dough; temperature; extensional viscosity ... See more keywords
Biaxial extensional viscous dissipation in sheets expansion formed by impact of drops of Newtonian and non-Newtonian fluids
Sign Up to like & getrecommendations! Published in 2020 at "Physical Review Fluids"
DOI: 10.1103/physrevfluids.5.053602
Abstract: We investigate freely expanding liquid sheets made of either simple Newtonian fluids or solutions of high molecular water-soluble polymer chains. A sheet is produced by the impact of a drop on a quartz plate covered… read more here.
Keywords: newtonian fluids; viscous dissipation; biaxial extensional; viscosity ... See more keywords