Structuring of biopolymer products - Rheological properties of (semi-solid) food products
3 important questions on Structuring of biopolymer products - Rheological properties of (semi-solid) food products
How does an ideal liquid behave?
How does an ideal solid behave?
Which 3 forces can be relevant in flowing suspension?
- Interactions between particles
- Forces related to Brownian motion for particles smaller than 1 um
- Viscous forces originating from local velocity differences between the dispersed phase and the surrounding fluid
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