Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpumAlyssum homolocarpum seed gum solutions: influence of concentration, temperature and heating–cooling rate

著录项

• 来源
  《Journal of the Science of Food and Agriculture 》 |2018年第7期| 共8页
• 作者

  Alaeddini Behzad; Koocheki Arash; Mohammadzadeh Milani Jafar; Razavi Seyed Mohammad Ali; Ghanbarzadeh Babak;

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• 作者单位

  Department of Food Science and TechnologyFerdowsi University of MashhadMashhad Iran;

  Department of Food Science and TechnologyFerdowsi University of MashhadMashhad Iran;

  Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySari Mazandaran Iran;

  Department of Food Science and TechnologyFerdowsi University of MashhadMashhad Iran;

  Department of Food Science and Technology Faculty of AgricultureUniversity of TabrizTabriz Iran;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学 ;
• 关键词

  Alyssum homolocarpum seed gum; rheological properties; dynamic modulus; Cox–Merz rule; heating–cooling rate;

  机译：alyssum homolocarpum seed gum;流变性质;动态模量;Cox-merz规则;加热冷却速率;