Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS)
Shuai Feng, Jun‐Jie Xing, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
StarchRheologyPolysaccharideSlurryViscoelasticityShear thinningShear (geology)ViscosityMaterials scienceChemistryDilatantShear rateFood scienceComposite materialChemical engineeringBiochemistryEngineeringPolysaccharides Composition and ApplicationsFood composition and propertiesProteins in Food Systems