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Results 1 to 25 of 37896

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Non-Newtonian behaviour of heather honeyWITCZAK, Mariusz; JUSZCZAK, Leslaw; GALKOWSKA, Dorota et al.Journal of food engineering. 2011, Vol 104, Num 4, pp 532-537, issn 0260-8774, 6 p.Article

Effect of some hydrocolloids on the rheological properties of different formulated ketchupsSAHIN, Hilal; OZDEMIR, Feramuz.Food hydrocolloids. 2004, Vol 18, Num 6, pp 1015-1022, issn 0268-005X, 8 p.Article

Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milkANEMA, Skelte G; LAUBER, Sabine; SIEW KIM LEE et al.Food hydrocolloids. 2005, Vol 19, Num 5, pp 879-887, issn 0268-005X, 9 p.Article

Isolation and rheological characterization of Mucuna flagellipes seed gumNWOKOCHA, Louis M; WILLIAMS, Peter A.Food hydrocolloids. 2009, Vol 23, Num 5, pp 1394-1397, issn 0268-005X, 4 p.Article

A simple and feasible approach to purify konjac glucomannan from konjac flour - Temperature effectWEI XU; SUJUAN WANG; TING YE et al.Food chemistry. 2014, Vol 158, pp 171-176, issn 0308-8146, 6 p.Article

New studies on gum ghatti (Anogeissus latifolia) part I. Fractionation, chemical and physical characterization of the gumJI KANG; CUI, Steve W; JIE CHEN et al.Food hydrocolloids. 2011, Vol 25, Num 8, pp 1984-1990, issn 0268-005X, 7 p.Article

Study of spray drying of the Aloe vera mucilage (Aloe vera barbadensis Miller) as a function of its rheological propertiesCERVANTES-MARTINEZ, C. V; MEDINA-TORRES, L; GONZALEZ-LAREDO, R. F et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 2, pp 426-435, issn 0023-6438, 10 p.Article

Rheological properties of Salecan as a new source of thickening agentAIHUI XIU; MENGYI ZHOU; BIN ZHU et al.Food hydrocolloids. 2011, Vol 25, Num 7, pp 1719-1725, issn 0268-005X, 7 p.Article

Rheological properties of HPMC enhanced Surimi analyzed by small-and large-strain tests. I. The effect of concentration and temperature on HPMC flow propertiesCHEN, Hui-Huang.Food hydrocolloids. 2007, Vol 21, Num 7, pp 1201-1208, issn 0268-005X, 8 p.Article

Rheological properties of cereal starch gels and Mesona Blumes gum mixturesTAO FENG; ZHENGBIAO GU; ZHENGYU JIN et al.Stärke (Weinheim). 2010, Vol 62, Num 9, pp 480-488, issn 0038-9056, 9 p.Article

Thermal behaviour of lyophilized egg yolk and egg yolk fractionsLACA, A; PAREDES, B; DIAZ, M et al.Journal of food engineering. 2010, Vol 102, Num 1, pp 77-86, issn 0260-8774, 10 p.Article

Rheological properties and microstructures of gelatin-containing microemulsion-based organogelsZHAO, Xue-Yan; QUAN CAO; ZHENG, Li-Qiang et al.Colloids and surfaces. A, Physicochemical and engineering aspects. 2006, Vol 281, Num 1-3, pp 67-73, issn 0927-7757, 7 p.Article

Rheological behavior of different honey types from RomaniaDOBRE, Irina; ANCA GEORGESCU, Luminita; ALEXE, Petru et al.Food research international. 2012, Vol 49, Num 1, pp 126-132, issn 0963-9969, 7 p.Article

The effect of CaCl2 on the interaction between hydrolyzed polyacrylamide and sodium stearate : Rheological property studyXIA XIN; GUIYING XU; DAN WU et al.Colloids and surfaces. A, Physicochemical and engineering aspects. 2007, Vol 305, Num 1-3, pp 138-144, issn 0927-7757, 7 p.Article

Physical and microscopic studies of flour-water systemsUNBEHEND, Ljiljana; LINDHAUER, Meinolf G; MEUSER, Friedrich et al.European food research & technology (Print). 2004, Vol 219, Num 5, pp 514-521, issn 1438-2377, 8 p.Article

Evaluation of rheological properties of beneficiated locally sourced mud using factorial designKAZEEM KOLAPO SALAM; ADELEYE, Olugbade James; AKEEM OLATUNDE ARINKOOLA et al.International journal of oil, gas and coal technology (Print). 2010, Vol 3, Num 2, pp 144-159, issn 1753-3309, 16 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

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