Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling

Avan MaghazechiAbdorreza Mohammad NafchiThuan-Chew Tan2021-12-282021-12-282021Journal of Food Engineering 306(2021)110642http://hdl.handle.net/123456789/8526enCoconut-cream emulsionModelsRheological propertiesThixotropyTime dependentRheological characterization of coconut cream emulsion using steady-state shear and time-dependent modelingArticle