I have colloidal suspension consisting of a milk caseins (=mycells formed by several proteins). How can I use rheological experiments to determine if it can be described as a particulate suspension or a particulate gel? Since the volume fraction of the caseins is rather high, I expect in both cases a shear thinning behavior as well as a visco-elastic behavior like a Maxwell fluid. Is anybody having an idea how I can draw the right conclusions from the right rheological measurements? Thanks!
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