Corzo-Rios, L.J., Solorza-Feria, J., Betancur-Ancona, D. and Chel-Guerrero, L. (2014) Rheological Properties and Gel Strength of Phaseolus lunatus Protein/Carboxymethylated Flamboyant Gum Systems. International Journal of Food Science and Technology, 49, 1513-1521.
https://doi.org/10.1111/ijfs.12448

has been cited by the following article:

• TITLE: Simulation of Flamboyant Gums (Power Fluid) with the Lattice Boltzmann Method

  AUTHORS: Luis Jorge Corzo-Ríos, Ma. Eugenia Ramírez Ortiz, José Luis Velázquez-Ortega

  KEYWORDS: Lattice Boltzmann, Power Law Fluids, Shear Stress, Shear Rate Flamboyant Gums

  JOURNAL NAME: Open Journal of Fluid Dynamics, Vol.9 No.2, June 30, 2019

  ABSTRACT: From results obtained in the rheological characterization of a 4% dispersion of flamboyant gum with the HaakeRT20 viscometer, for different conditions of pH = 3.0 and 9.0, temperature 5°C, 25°C and 45°C, the data of the rheological behavior of the gum dispersions were fitted to the power law model. To understand and predict the behavior of this gum, a model of Lattice Boltzmann D2Q9 was developed for the behavior, in addition to simulations for the conditions handled in the experiments performed with the HaakeRT20 viscometer.