研究论文
Dysphagia-oriented non-Newtonian flow analysis of mayonnaise on different timescales using large amplitude oscillatory shear (LAOS) models
Pengguang Wang, Qingyu Liao, Huimin Ren, Ziyu Zhou, Yixin Wang, Aiqin Ma, Hongbin Zhang
Shanghai Jiao Tong University Shanghai Sixth People's Hospital
来源Food Hydrocolloids
年份2024
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学术脉络
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材料 / 化学Rheology and Fluid Dynamics Studies
Lattice Boltzmann Simulation Studies · Heat and Mass Transfer in Porous Media
参考文献 107
Yield stress materials in soft condensed matter
被引 885Daniel Bonn, Morton M. Denn, Ludovic Berthier · Reviews of Modern Physics · 2017
New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear
被引 1,137Randy H. Ewoldt, A. E. Hosoi, Gareth H. McKinley · Journal of Rheology · 2008
Colloidal Suspension Rheology
被引 1,137Jan Mewis, Norman J. Wagner · Cambridge University Press eBooks · 2011
此处列出前 3 条
引用本文 21
Rheological properties of stirred-type yogurt containing pea protein regulated by welan gum: Implications for dysphagia-targeted medical foods
被引 19Yalong Guo, Ziyu Zhou, Qingyu Liao · Food Hydrocolloids · 2025
Uncovering the effect of molecular structure on the rheology of welan gum by viscoelastic characterization, density functional theory and molecular dynamics simulation
被引 12Yalong Guo, Qingyu Liao, Huimin Ren · Food Hydrocolloids · 2025
Functional protein-based emulsions for dysphagia management in the elderly: stability mechanisms, rheological design, and translational prospects
被引 10Guangyao Zhang, Yang Li, Renyue Zhang · Food Chemistry · 2025
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