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Viscoelasticity : theories, types, and models

Author: Jennifer N Perkins; Tyler M Lach
Publisher: New York : Nova Science Publishers, ©2011.
Series: Materials science and technologies series.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Viscoelasticity.
New York : Nova Science Publishers, ©2011
(DLC) 2011010118
(OCoLC)704390732
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Jennifer N Perkins; Tyler M Lach
ISBN: 9781620819692 1620819694
OCLC Number: 839305295
Description: 1 online resource (xi, 209 pages) : illustrations.
Contents: Preface; Interfacial Dilational Rheology Related to Crude Oil Emulsion; Biopolymers in Food Emulsions: A Viscoelastic Approach; Continuous Viscoelastic Models in Food Rheology; Linear Viscoelasticity of Non-Fermented Dough: Effect of Gluten Absence; Interfacial Dilational Properties of Polymer Solutions Related to Enhanced Oil Recovery; Influence of Polyelectrolyte Addition on Rheological Properties of Zirconia and Starch Mixed Suspensions; Viscoelastic Properties and Sensory Quality of Whey Protein Concentrate Gels with Honey; Influence of Viscoelasticity in Orthodontics. Hydrodynamic Characteristics of an Oscillating Viscoelastic Squeeze FilmThe Mesoscopic Constitutive Equations for Polymeric Fluids and Some Examples of Flows; Index.
Series Title: Materials science and technologies series.
Responsibility: Jennifer N. Perkins and Tyler M. Lach, editors.

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