Phenomenological rheology of thixotropic liquids: a contribution to the needs of engineering science

Šesták, Jaroslav

doi:10.1007/978-3-642-49337-9_5

Progress and Trends in Rheology II 1988

DOI: 10.1007/978-3-642-49337-9_5

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Phenomenological rheology of thixotropic liquids: a contribution to the needs of engineering science

Jaroslav Šesták¹

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Cited by 3 publications

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Rheological Behaviour of Thixotropic Starch and Gelatin Gels

1990

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Thixotropic behaviour of starch, gelatin and mixed starch/gelatin gels was investigated by different rheological methods by means of the rotational viscosimeter with coaxial cylinders. Influence of different factors (gel composition, preparation temperature, gel age, homogenization and viscosimeter rotor acceleration) on the coefficients of thixotropy and parameters of the flow equation was considered. The recovery of destructed gels was followed by Doherty‐Hurd method, but also a modified method was developed and applied for determination of some specificities in the rheological behaviour of starch and gelatin gels.

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Rheological Behaviour of Thixotropic Starch and Gelatin Gels

1990

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Flow properties of stirred yogurt: Calculation of the pressure drop for a thixotropic fluid

Schmitt

Ghnassia

Bimbenet³

et al. 1998

Journal of Food Engineering

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Powerful Gels for Power Plant Decontamination

Cheung¹,

Pascal²,

Bargues³

et al. 1999

MRS Online Proceedings Library

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Phenomenological rheology of thixotropic liquids: a contribution to the needs of engineering science

Cited by 3 publications

References 7 publications

Rheological Behaviour of Thixotropic Starch and Gelatin Gels

Rheological Behaviour of Thixotropic Starch and Gelatin Gels

Flow properties of stirred yogurt: Calculation of the pressure drop for a thixotropic fluid

Powerful Gels for Power Plant Decontamination

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