Solution Viscoelastic Properties of OATRIM‐10 and Cooked Oat Bran
- 15 May 1998
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 75 (3) , 354-359
- https://doi.org/10.1094/cchem.1998.75.3.354
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Shear-thickening and flow-induced structure in a system of DMSO containing waxy maize starcha)Journal of Rheology, 1995
- Shear‐thickening and transient flow effects in starch solutionsJournal of Applied Polymer Science, 1995
- A network model for predicting the shear thickening behavior of a poly (vinyl alcohol)—sodium borate aqueous solutionJournal of Non-Newtonian Fluid Mechanics, 1994
- Dilute‐solution dynamic viscoelastic properties of xanthan polysaccharideJournal of Rheology, 1993
- Physical properties of (1→3),(1→4)-β-D-glucan preparates isolated from Finnish oat varietiesFood Hydrocolloids, 1992
- The theory of shear-thickening polymer solutionsPolymer, 1988
- Flow Properties of Solutions of Oat β-GlucansJournal of Food Science, 1987
- Dilute-solution dynamic viscoelastic properties of schizophyllan polysaccharideMacromolecules, 1985
- Effect of pH on collagen flexibility determined from dilute solution viscoelastic measurementsInternational Journal of Biological Macromolecules, 1985
- Viscoelastic Hysteresis. Part I. Model PredictionsTransactions of the Society of Rheology, 1968