Rheology of moist food powders as affected by moisture content

Opaliński, I, Chutkowski, M and Hassanpour, A (2016) Rheology of moist food powders as affected by moisture content. Powder Technology, 294. pp. 315-322. ISSN 0032-5910



  • Opaliński, I
  • Chutkowski, M
  • Hassanpour, A
Copyright, Publisher and Additional Information: © 2016, Elsevier. This is an author produced version of a paper published in Powder Technology. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Food powders;; Rheometer; Moisture content; Friction coefficients; DEM methods
  • Accepted: 27 February 2016
  • Published (online): 2 March 2016
  • Published: June 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Chemical & Process Engineering (Leeds) > Institute for Particle Science and Engineering (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 11 Mar 2016 10:35
Last Modified: 12 Apr 2017 06:45
Published Version: http://dx.doi.org/10.1016/j.powtec.2016.02.049
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.powtec.2016.02.049

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