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      Time-dependent thixotropy of dysphagia management-oriented polysaccharide solutions

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      Food Hydrocolloids
      Elsevier BV

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          A review of the slip (wall depletion) of polymer solutions, emulsions and particle suspensions in viscometers: its cause, character, and cure

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            Thixotropy.

            Flow can induce reversible and irreversible structural changes in dispersions. The analysis of flow effects on microstructure and rheology remains one of the challenging problems in colloid science. The rheological manifestation of flow-induced structural changes is a variable viscosity. If the changes are reversible and time dependent, the effect is called thixotropy. The basic elements of this concept are reviewed here, including its definition and the relation with nonlinear viscoelasticity. The omnipresence of thixotropy is illustrated with a wide range of examples from natural and manmade colloidal systems. Its various rheological manifestations are reviewed as well as possible measurement procedures. The microstructural changes due to flow are quite complex and not fully understood. Existing models for thixotropic suspension rheology are categorized and evaluated.
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              Food oral processing—A review

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                Author and article information

                Journal
                Food Hydrocolloids
                Food Hydrocolloids
                Elsevier BV
                0268005X
                November 2023
                November 2023
                : 144
                : 109018
                Article
                10.1016/j.foodhyd.2023.109018
                951680de-8c09-4125-994e-2df43726eb05
                © 2023

                https://www.elsevier.com/tdm/userlicense/1.0/

                https://doi.org/10.15223/policy-017

                https://doi.org/10.15223/policy-037

                https://doi.org/10.15223/policy-012

                https://doi.org/10.15223/policy-029

                https://doi.org/10.15223/policy-004

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