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

Hydrothermal liquefaction bioproduct of food waste conversion as

Viscosity - Absolute (Dynamic) vs. Kinematic

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Food Viscosity Testing Above the Boiling Point

Understanding Lubricant Physical Properties and Chemistry

Viscosity Measurement: So Easy, Yet So Difficult

Full article: Superposition of temperature and diluent

Importance of Viscosity in Food Manufacturing from Cole-Parmer

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

Capillary viscometry from SCHOTT Instruments – know - Kouhing

Foods, Free Full-Text

Typical nonlinear shear rate dependence of xanthan solutions. The

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