Comparison of the rheology of bubbly liquids prepared by whisking air into a viscous liquid (honey) and a shear-thinning liquid (guar gum solutions)

Published 2013 View Full Article

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Title
Comparison of the rheology of bubbly liquids prepared by whisking air into a viscous liquid (honey) and a shear-thinning liquid (guar gum solutions)
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 118, Issue 2, Pages 213-228
Publisher
Elsevier BV
Online
2013-04-17
DOI
10.1016/j.jfoodeng.2013.04.002

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