Viscoelasticity is the property of materials that exhibit both viscous and elastic characteristics when undergoing deformation. In this book, the authors present topical research in the theories, types and models of viscoelasticity. Topics discussed include a viscoelastic approach to biopolymers in food emulsions; the influence of viscoelasticity in orthodontics; interfacial dilational rheology related to crude oil emulsion; the linear viscoelastic characteriztion of gluten-free non-fermented doughs and the viscoelasticity of heat induced gels from whey protein concentrate.
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स्वरूप PDF ● पेज 221 ● ISBN 9781620819692 ● संपादक Tyler M. Lach & Jennifer N Perkins ● प्रकाशक Nova Science Publishers ● प्रकाशित 2013 ● डाउनलोड करने योग्य 3 बार ● मुद्रा EUR ● आईडी 7221246 ● कॉपी सुरक्षा Adobe DRM
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