Food Viscosity Testing Above the Boiling Point

Many modern food processing techniques and new, alternative ingredients (i.e. plant proteins, resistant starch) require temperatures at or above 100° C, but few rheological devices offer analysis of ingredient and food viscosity at that temperature. Modern food processing techniques such as pasteuri

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Importance of Viscosity in Food Manufacturing from Cole-Parmer

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Hydrothermal liquefaction bioproduct of food waste conversion as

Simple Physics-Guided Compositional Model for Kinematic Viscosity

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Food Viscosity Testing Above the Boiling Point

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Food Viscosity Testing Above the Boiling Point

Full article: Effects of temperature on viscosity, stability, and