Article
Open Access
Bostwick Degree and Rheological Properties: an Up-to-date Viewpoint
-
Paolo Perona
Published/Copyright:
May 30, 2019
Received: 2004-12-06
Accepted: 2005-06-08
Published Online: 2019-05-30
Published in Print: 2005-08-01
© 2005 Paolo Perona, published by Sciendo
Articles in the same Issue
- Influence of an Ultrasonic Treatment on the Structure and Flow Behaviour of Oxide Ceramic Masses
- Bostwick Degree and Rheological Properties: an Up-to-date Viewpoint
- Dynamic Rheological Analysis of MLVs and Lamellar Phases in the System C12E4 / D2O
- Polymer Viscoelasticity
- Workshop “Rheology and Processing of Polymers”
- CECAM Workshop on Modeling and Simulation of Entangled Polymeric Liquids
- Patents
- The Society’s Site: Time period September 2005 to February 2006
Keywords for this article
Bostwick consistometer;
yield stress;
viscoplastic fluids;
food rheology;
dimensional analysis;
fruit purees
Creative Commons
BY-NC-ND 3.0
Articles in the same Issue
- Influence of an Ultrasonic Treatment on the Structure and Flow Behaviour of Oxide Ceramic Masses
- Bostwick Degree and Rheological Properties: an Up-to-date Viewpoint
- Dynamic Rheological Analysis of MLVs and Lamellar Phases in the System C12E4 / D2O
- Polymer Viscoelasticity
- Workshop “Rheology and Processing of Polymers”
- CECAM Workshop on Modeling and Simulation of Entangled Polymeric Liquids
- Patents
- The Society’s Site: Time period September 2005 to February 2006
