Effect of the Coagulation Bath Composition on the Spinnability of Casein Solutions
- 1 January 1978
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 22 (7) , 609-618
- https://doi.org/10.1002/food.19780220704
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The maximum take‐up velocity as a spinnability criterion and its dependence on the composition of coagulation bath, illustrated by an example of sodium alginateMolecular Nutrition & Food Research, 1978
- SPINNING OF ZEINJournal of Food Science, 1974
- A study of fiber extrusion in wet spinning. I. Experimental determination of elongational viscosityJournal of Applied Polymer Science, 1970
- A theoretical study on fiber spinnabilityRheologica Acta, 1970
- A study of spinnability in the wet‐spinning of acrylic fibersJournal of Applied Polymer Science, 1968
- On the coefficient of viscous traction and its relation to that of viscosityProceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character, 1906