Effect of bubble volume fraction on the shear and extensional rheology of bubbly liquids based on guar gum (a Giesekus fluid) as continuous phase

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Title
Effect of bubble volume fraction on the shear and extensional rheology of bubbly liquids based on guar gum (a Giesekus fluid) as continuous phase
Authors
Keywords
Extensional, Foams, non-ionic hydrocolloids, Relaxation time, Viscoelasticity
Journal
JOURNAL OF FOOD ENGINEERING
Volume 146, Issue -, Pages 129-142
Publisher
Elsevier BV
Online
2014-09-16
DOI
10.1016/j.jfoodeng.2014.09.012

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