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Some rheological properties of baby fruit dessertsJUSZCZAK, L; FORTUNA, T.Sciences des aliments. 2005, Vol 25, Num 2, pp 93-104, issn 0240-8813, 12 p.Article

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

Characterization and Rheological Properties of Kaolinite-Silicon Oil PastesDOGAN, Mehmet; YILMAZ, Zürriye; ALKAN, Mahir et al.Industrial & engineering chemistry research. 2008, Vol 47, Num 21, pp 8218-8227, issn 0888-5885, 10 p.Article

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

RHEOLOGICAL AND STRUCTURAL PROPERTIES OF HIGH-METHOXYL ESTERIFIED, LOW-METHOXYL ESTERIFIED AND LOW-METHOXYL AMIDATED PECTIN GELSVITHANAGE, Chandra R; GRIMSON, Malcolm J; WILLS, Peter R et al.Journal of texture studies. 2010, Vol 41, Num 6, pp 899-927, issn 0022-4901, 29 p.Article

RELATIONSHIP BETWEEN AERATION AND RHEOLOGY OF BREADSCHIN, N. L; TAN, L. H; YUSOF, Y. A et al.Journal of texture studies. 2009, Vol 40, Num 6, pp 727-738, issn 0022-4901, 12 p.Article

The rheological conditions associated with judgement of pourability and spreadability of salad dressings = Conditions rhéologiques associées à l'évaluation de la fluidité et de l'aptitude au tartinage d'assaisonnements pour saladeKIOSSEOGLOU, V. D; SHERMAN, P.Journal of texture studies. 1983, Vol 14, Num 3, pp 277-282, issn 0022-4901Article

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

Influence of fermentation conditions on rheological properties and serum separation of ayranOZDEMIR, U; KILIC, M.Journal of texture studies. 2004, Vol 35, Num 4, pp 415-428, issn 0022-4901, 14 p.Article

Polyblends '99AJJI, A.Polymer engineering and science. 2001, Vol 41, Num 4, issn 0032-3888, 99 p.Serial Issue

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