Use of an ultrasonic technique to evaluate the rheological properties of cheese and dough-Reference-Cited by-同舟云学术

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Use of an ultrasonic technique to evaluate the rheological properties of cheese and dough

Published:1992-01 Issue:1-2 Volume:16 Page:127-150
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Lee Hae Ok,Luan Huiching,Daut David G.

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Measurement and interpretation of rheological properties of foods;Bagley;Food Technol.,1987

2. Bedeutung der Rheologie in der Lebensmitteltechnologie;Bielig;Z. Lebensm Unters Forsch,1984

3. On ultrasonic detection of surface features;Brown;IEEE,1986

4. Steady shear rheology and fluid mechanics of four semi-solid foods;Dervisoglu;J. Food Sci.,1986

5. Dough Rheology and Baked Product Texture,1990

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1. Application of ultrasonic waves to evaluate the rheological properties of non-Newtonian slurries: a preliminary study;Journal of Hydraulic Research;2024-03-03

2. Determining the Acoustic Properties of Chihuahua, Manchego, and Panela Cheeses by Applying Ultrasonic Spectroscopy;Foods 2023;2023-10-14

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4. Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality;Foods;2020-11-18

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