Linear viscoelastic properties of flour-water doughs at different water concentrations

DOI10.1016/S0377-0257(97)00071-2zbMath0941.76538OpenAlexW1995298772MaRDI QIDQ1818542

Mohsen Safari-Ardi, Nhan Phan-Thien

Publication date: 9 April 2000

Published in: Journal of Non-Newtonian Fluid Mechanics (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.1016/s0377-0257(97)00071-2

zbMATH Keywords

relaxation dataAustralian strong flour-water doughoscillatory shear datastrain sweep experiments

Mathematics Subject Classification ID

Hydrology, hydrography, oceanography (86A05) Viscoelastic fluids (76A10)

Related Items (3)

Elucidating the G″ overshoot in soft materials with a yield transition via a time-resolved experimental strain decomposition ⋮ The complex shear modulus of dough over a wide frequency range ⋮ Bread dough rheology and recoil. I: Rheology

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