Thermo-rheological behavior of model protein–polysaccharide mixtures
✍ Scribed by R. J. Andrade; A. G. Azevedo; R. M. Musampa; João M. Maia
- Publisher
- Springer-Verlag
- Year
- 2010
- Tongue
- English
- Weight
- 495 KB
- Volume
- 49
- Category
- Article
- ISSN
- 0035-4511
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## Abstract In this work, the effects of shear rate on viscosity of selected pure food grade oils (castor and canola) are investigated. The rheological behavior of castor–canola oil mixture is also studied through modeling the experimental data. The effect of shear rate on the variation of viscosit
The phase behavior of ternary (protein / dextran / solvent) and quaternary (protein 1 / protein 2 / dextran / solvent) aqueous solutions have been monitored at various ionic strengths and pHs by turbidity measurements. For the ternary systems, phase separation was favored when the solvent conditions