Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 542158
Title Rheo-NMR : Applications to food
Author(s) Kort, Daan W. de; Nikolaeva, Tatiana; Dijksman, Joshua A.
Source In: Modern Magnetic Resonance Springer International Publishing - ISBN 9783319283876 - p. 1589 - 1608.
Department(s) Biophysics
Physical Chemistry and Soft Matter
Publication type Peer reviewed book chapter
Publication year 2018
Keyword(s) Complex fluids - Flow curve - Herschel-Bulkley - Microscopy - Rheo-NMR - Rheology - Shear flow - Yield stress

Typical consumer products such as ketchup, mayonnaise, hair gel, and coffee powder display a combination of solid-like and fluid-like properties. The shear flow behavior of these materials is usually examined with a rheometer, which in the simplest case provides a fluid viscosity as a function of the applied shear stress or strain rate. Traditional rheometry, however, does not provide information about the microscopic phenomena that underlie the apparent bulk flow behavior. Rheo- NMR, a combination between rheology and nuclear magnetic resonance (NMR) methodology, allows measurement and characterization of microscopic phenomena in the gap of shear geometries such as the Couette or cone-plate. Most notably, it provides access to the fluid velocity profile across the shear gap, the shape of which contains information about yield stress, shear thinning and thickening properties of the fluid, and flow heterogeneities. This chapter explores the basic concepts of rheology and rheo-NMR and illustrates the use of rheo- NMR to gain insight in the flow of food systems in two brief case studies.

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