Rheological changes

These early views are, perhaps, too simplistic to explain in full the rheological changes that occur in polyelectrolyte cement pastes before and at gelation. There are several physicochemical processes that underlie... 

Abbasi, S., Dickinson, E. (2002). High-pressure-induced rheological changes of low-methoxyl pectin plus micellar casein mixtures. Journal of Agricultural and Food Chemistry, 50, 3559-3565. 

Does rheology change markedly with feed concentration yes/no. If so, add notes overleaf. 

S. B. 1984. Characterisation of rheological changes during the processing of food materials. In Gums and Stabilisers for the Food Industry, 2 (G.O. Phillips, D.J. Wedlock, andP.A. Williams, eds.) pp. 357-366. Pergamon Press, Oxford. 

With respect to screw geometry, we turn back the clock to Wolfen, where the team was searching for the perfect mechanical apparatus for high-viscosity technology. It had to function despite the adhesive, frictional, and antifrictional properties of the product, cope with various material consistencies, and overcome rheological changes caused, for instance, by reactions in the machine. 

Buttry [47] measured the admittance around resonance of a quartz crystal coated with polynitrostyrene and related those measurements to the rheological changes due to film swelling. Muramatsu et al. used the resonant resistance in addition to the resonant frequency of the electrochemical quartz crystal microbalance (EQCM) as a criterion to evaluate the film non-rigidity for several electroactive polymer systems [6], including... 

Sherman, P. 1967b. Rheological changes in emulsions on aging. III. At very low rates of shear. J. Coll. Interface Sci. 24, 107-114. 

Initially, the focus has been on the bulk properties of the extruded mass, such as rheology and rheological change within the processed materials. This allows predictive performance of the raw material formulation and a primary means of specifying ingredient performance and process control, and will be examined further below. 

Hamann, D. D. 1987. Methods for measurement of rheological changes during thermally induced gelation of proteins. Food Technol. 41(3) 100, 102-108. 

Hoseney, R. C. 1998. Gelatinization phenomena of starch, in Phase/State Transitions in Foods Chemica, Structural, and Rheological Changes, eds. M. A. Rao and R. W. Hartel, pp. 95-110, Marcel Dekker, Inc., New York. 

Tukomane, T., and Varavinit, S. (2008). Classification of rice starch amylose content from rheological changes of starch paste after cold recrystallization. Starch/Stdrke, 60, 292-297. 

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