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Combining Microfluidics and Microrheology to Determine Rheological Properties of Soft Matter during Repeated Phase Transitions
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Understanding the physics of hydrocolloids interaction using rheological, thermodynamic and functional properties: A

Seyed M A Razavi1, Ali Alghooneh1

  • 1Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran.

International Journal of Biological Macromolecules
|November 21, 2019
PubMed

Keywords:
Biopolymers interactionNetwork parametersRheology-function

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