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Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators

Qing Li, Mengyue Xu, Jing Xie, Enyi Su, Zhili Wan, Leonard M.C. Sagis, Xiaoquan Yang

2020Food Research International168 citationsDOI

Topics & Concepts

RheologyEmulsionCoalescence (physics)ViscoelasticityMaterials scienceChemical engineeringAmplitudeShear (geology)ThixotropyElasticity (physics)Phase (matter)Chemical physicsComposite materialChemistryOpticsOrganic chemistryEngineeringAstrobiologyPhysicsProteins in Food SystemsPolysaccharides Composition and ApplicationsSurfactants and Colloidal Systems
Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators | Litcius