...
机译:通过将空气搅拌成粘性液体(蜂蜜)和剪切稀化液体(瓜尔胶溶液)制备的气泡状液体的流变学比较
Department of Chemical Engineering and Biotechnology, New Museums Site, University of Cambridge, Pembroke St., Cambridge CB2 3RA, UK ,Department of Chemical Engineering, University of Santiago de Compostela, Lope Comez de Marzoa St., Santiago de Compostela E-15782, Spain;
Department of Chemical Engineering and Biotechnology, New Museums Site, University of Cambridge, Pembroke St., Cambridge CB2 3RA, UK ,Department of Chemical Engineering, University of South Carolina, Columbia, SC 29208, USA;
Department of Chemical Engineering and Biotechnology, New Museums Site, University of Cambridge, Pembroke St., Cambridge CB2 3RA, UK;
Bubbly liquids; Elasticity; Guar gum; Honey; Normal forces; Viscosity;
机译:气泡体积分数对以瓜尔豆胶(一种Giesekus流体)为连续相的气泡状液体的剪切和拉伸流变学的影响
机译:剪切稀化连续相测定气泡状液体的剪切和拉伸流变学
机译:在离子液体中制备的自修复瓜尔胶和瓜尔胶多壁碳纳米管纳米复合凝胶
机译:气泡中弱非线性波传播过程的热和粘性阻尼
机译:弹性袋模型,用于液体和溶液的分子动力学模拟以及离子液体的溶液性质研究。
机译:气泡状稀液中超声波声学理论的改进
机译:气泡体积分数对以瓜尔豆胶(一种Giesekus流体)为连续相的气泡状液体的剪切和拉伸流变学的影响