论文信息 - Modelling steady and transient rheological properties

Modelling steady and transient rheological properties

The rheological model for structured fluids proposed recently by the authors was found to describe the transient and the equilibrium viscosities of mayonnaise and yogurt very well. The model is based on a kinetic description of the structural density and it can describe shear thinning, shear thickening, thixotropic and rheopectic behavior with one set of parameters. Possibilities of further improving the predictions of the transient viscosity are considered.

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