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Rheological properties of polymer composites with flexible fine fibersYOKOHARA, Tadashi; NOBUKAWA, Shogo; YAMAGUCHI, Masayuki et al.Journal of rheology (New York, NY). 2011, Vol 55, Num 6, pp 1205-1218, issn 0148-6055, 14 p.Article

On the relationship between swelling of myofibrils and their suspension rheologyMITCHELL, J. R; EGELANDSDAL, B.Rheologica acta. 1989, Vol 28, Num 6, pp 527-534, issn 0035-4511, 8 p.Article

Effect of temperature on the state of water within kamaboko = Effet de la température sur l'état de l'eau dans le kamabokoNIWA, E; CHEN, E. S; KANOH, S et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 11, pp 1975-1979, issn 0021-5392Article

CONSEQUENCES OF INDIVIDUAL CHEWING STRATEGIES ON BOLUS RHEOLOGICAL PROPERTIES AT THE SWALLOWING THRESHOLDYVEN, Claude; PATARIN, Jeremy; MAGNIN, Albert et al.Journal of texture studies. 2012, Vol 43, Num 4, pp 309-318, issn 0022-4901, 10 p.Article

FLOW VELOCITY OF A BOLUS IN THE PHARYNX AND RHEOLOGICAL PROPERTIES OF AGAR AND GELATINMORITAKA, Hatsue; NAKAZAWA, Fumiko.Journal of texture studies. 2010, Vol 41, Num 2, pp 139-152, issn 0022-4901, 14 p.Article

Rheometrie ohne stress : Auswahlkriterien für Methoden und Geräte = Sress-free rheometry: selection criteria for methods and devicesMARQUARDT, W.Plastverarbeiter. 1992, Vol 43, Num 9, pp 30-31, issn 0032-1338Article

MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONSLOBATO-CALLEROS, C; RECILLAS-MOTA, M. T; ESPINOSA-SOLARES, T et al.Journal of texture studies. 2009, Vol 40, Num 6, pp 657-675, issn 0022-4901, 19 p.Article

Rheological properties of rennet-induced gels during the coagulation and cutting process : Impact of processing conditionsMISHRA, Ritu; GOVINDASAMY-LUCEY, Selvarani; LUCEY, John A et al.Journal of texture studies. 2005, Vol 36, Num 2, pp 190-212, issn 0022-4901, 23 p.Article

Bloating behaviour of Sinai ClayKHALIL, A. A. A; KABESH, A. M.Sprechsaal (1976). 1983, Vol 116, Num 7, pp 589-592, issn 0341-0676Article

AERC 2009 Cardiff Special IssueRheologica acta. 2010, Vol 49, Num 6, issn 0035-4511, 159 p.Conference Proceedings

Rheology of different formulations of milk chocolate and the effect on coating thicknessKARNJANOLARN, Rattana; MCCARTHY, Kathryn L.Journal of texture studies. 2006, Vol 37, Num 6, pp 668-680, issn 0022-4901, 13 p.Article

Rheological changes in cracker sponges during an 18-hour fermentation = Modifications rhéologiques des crackers au cours d'une fermentation de 18 heuresWU, J. Y; HOSENEY, R. C.Cereal chemistry. 1989, Vol 66, Num 3, pp 182-185, issn 0009-0352Article

Extraordinarity in the temperature-dependence of physical parameters of Kamaboko = Effet remarquable de l'influence de la température sur les propriétés physiques du KamabokoNIWA, E; CHEN, E. S; WANG, T. T et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 10, pp 1789-1793, issn 0021-5392Article

Rheological behavior of comminuted meat batters = Propriétés rhéologiques des pâtés de viande hachéePAYNE, N. N; RIZVI, S. S. H.Journal of food science. 1988, Vol 53, Num 1, pp 70-87, issn 0022-1147, 5 p.Conference Paper

Squeezing flow viscosimetry of peanut butter = Analyse du beurre d'arachide par viscosimétrie à compressionCAMPANELLA, O. H; PELEG, M.Journal of food science. 1987, Vol 52, Num 1, pp 180-184, issn 0022-1147Article

Indirekte Methoden zur Ermittlung der Fliessgrenze bzw. Fliessgrenzbereiche = Méthode indirecte pour la détermination de la limite de fluage ou des zones limites de fluage = Indirect method for determining yield point of yield regionsHADJISTAMOV, D.Farbe + Lack. 1985, Vol 91, Num 11, pp 1023-1029, issn 0014-7699Article

Transformation range viscosity of fluorozirconate glassesSHELBY, J. E; PANTANO, C. G; TESAR, A. A et al.Journal of the American Ceramic Society. 1984, Vol 67, Num 8, pp C164-C165, issn 0002-7820Article

Rheologisches Verhalten von Leichtaufmotorenölen mit und ohne VI-Verbesserer = Comportement rhéologique des huiles avec ou sans améliorateur d'indice de viscositéHUBMANN, A; MARHOLD, A.Erdöl und Kohle, Erdgas, Petrochemie. 1983, Vol 36, Num 9, issn 0014-0058, 426Article

Viscosity of the aqueous Ca(NO3)2 solutions at temperatures from 298 to 573 K and at pressures up to 40 MPaABDULAGATOV, Ilmutdin M; ZEINALOVA, Adelia A; AZIZOV, Nazim D et al.Journal of chemical and engineering data (Print). 2004, Vol 49, Num 5, pp 1444-1450, issn 0021-9568, 7 p.Article

Effect of addition of chitosan on rheological properties of acidified milk gelsDUGGAN, E; WAGHORNE, E.Progress in colloid & polymer science. 2001, pp 196-201, issn 0340-255X, isbn 3-540-42241-2Conference Paper

A research note. Factors affecting the gel properties of surimi = Note de recherche. Les facteurs influençant les caractéristiques de gélification du surimiBABBITT, J. K; REPPOND, K. D.Journal of food science. 1988, Vol 53, Num 3, pp 965-966, issn 0022-1147Article

Paste and gel properties of prime corn and wheat starches with and without native lipids = Caractéristiques de gonflement et de gélification des amidons de maïs et de blé, en présence ou en absence de lipides natifsTAKAHASHI, S; SEIB, P. A.Cereal chemistry. 1988, Vol 65, Num 6, pp 474-483, issn 0009-0352Article

Characterization of pinhao starch. Part II. Rheological properties of the pastes = Caractérisation de l'amidon de graines d'Araucaria augustifolia. II. Propriétés rhéologiques des empoisCEREDA, M. P; WOSIACKI, G.Stärke. 1985, Vol 37, Num 12, pp 404-407, issn 0038-9056Article

Do-Corder studies in dough development. I. Interactions of water absorption, sulfhydryl level, and free lipid content in heated dough = Etudes, avec le Do-Corder, du développement de la pâte. I. Interactions entre l'absorption d'eau, le nombre de groupements sulfhydryles et la teneur en lipides libres de la pâte chaufféeENDO, S; TANAKA, K; NAGAO, S et al.Cereal chemistry. 1984, Vol 61, Num 2, pp 112-116, issn 0009-0352Article