In: Bulletin of Volcanology, 2009, vol. 71, no. 10, p. 1179-1193
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In: Plant and Cell Physiology, 1979, vol. 20, no. 1, p. 1-7
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In: CardioVascular and Interventional Radiology, 2005, vol. 28, no. 6, p. 768-772
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In: Journal of Colloid and Interface Science, 2010, vol. 342, no. 2, p. 564-570
The rheology of milk powder suspensions is investigated up to very high concentrations, where structural arrest occurs. The main component of the milk powder investigated is casein, so that the suspensions can be regarded as casein suspensions. Four concentration regimes are identified. For effective casein volume fractions less than 0.54 the concentration dependence of the zero-shear viscosity...
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In: Cellulose, 2014, vol. 21, no. 3, p. 1313-1326
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In: Graefe's Archive for Clinical and Experimental Ophthalmology, 2007, vol. 245, no. 8, p. 1179-1188
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In: International Journal of Earth Sciences, 2006, vol. 95, no. 2, p. 250-274
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