Titlebook: NLR Proteins; Methods and Protocol Pablo Pelegrín,Francesco Di Virgilio Book 2023Latest edition The Editor(s) (if applicable) and The Autho

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Fátima Martín-Sánchez,Alejandro Peñín-Franch,Diego Angosto-Bazarra,Ana Tapia-Abellán,Vincent Compan,d structure in gelled systems.Introduces the basics of food .The second edition of .Rheology of Fluid and Semisolid Foods: Principles and Application., examines the concepts needed to characterize rheological behavior of fluid and semisolid foods and to use various ingredients to develop desirable f

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Jonathan D. Worboys,Pablo Palazón-Riquelme,Gloria López-Castejóny preparation of foods.Includes supplementary material: .This revised third edition of .Rheology of Fluid, Semisolid, and Solid Foods. includes the following important additions: .·         A section on microstructure .·         Discussion of the quantitative characterization of nanometer-scale milk

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Bmd955

Raíssa Leite-Aguiar,Luiz Eduardo B. Savio,Robson Coutinho-Silvao control the rheology of hydrated systems. Until comparatively recently, however, objective characterisation of polysaccharide rheology, except in a few specialist research laboratories, was largely confined to compression of gels, simple measurements of solution viscosity, often in ill-defined geo

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Kun Wang,Jingjin Ding,Feng Shaoolid–liquid separation is realized in paste thickeners under gravity and shear effect, and high-concentration tailings underflow slurry is produced. It is an important part of CPB. In this process, the concentration of tailings slurry from top to bottom of paste thickener increases from low to high.

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Benedikt S. Saller,Emilia Neuwirt,Olaf Großogical behaviors of foods may be linked to friction-related food textural attributes. Because friction-related behaviors cannot be determined by traditional rheometry, tribological data may better correlate to friction-related textural attributes than rheological data (Malone ME, Appelqvist IAM, Nor

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Stefan Emming,Mercedes M. Monteleone,Hiroto Kambara,Alina Starchenko,Jennifer Alley,Michael A. Nolanogical behaviors of foods may be linked to friction-related food textural attributes. Because friction-related behaviors cannot be determined by traditional rheometry, tribological data may better correlate to friction-related textural attributes than rheological data (Malone ME, Appelqvist IAM, Nor

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Hang Gao,Pan Liu,Na Dongerials may be characterized as viscous, viscoelastic and elastic materials. Rheological measurements of foods can be conducted in rotational or oscillatory modes, and provide valuable information about food flow and viscoelastic behaviors. They can also be used to evaluate food behaviors over a rang

Intractable

Brianna Cyr,Juan Pablo de Rivero Vaccariogical behaviors of foods may be linked to friction-related food textural attributes. Because friction-related behaviors cannot be determined by traditional rheometry, tribological data may better correlate to friction-related textural attributes than rheological data (Malone ME, Appelqvist IAM, Nor