Rheology for the food industry-Reference-Cited by-同舟云学术

Rheology for the food industry

Published:2005-03 Issue:1-2 Volume:67 Page:147-156
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tabilo-Munizaga Gipsy,Barbosa-Cánovas Gustavo V.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. The rheology of semiliquid foods;Barbosa-Cánovas;Advances in Food and Nutrition Research,1996

2. Rheometers;Barringer,2003

3. Rheology: fundamentals and measurements;Bhattacharya,1997

4. Characterization of the rheological properties of yoghurt;Benezech;Journal of Food Engineering,1994

5. Bohlin Instruments. The rheological properties of Mayonnaise. Application note by Bohlin Instruments Ltd. http://www.bohlin.co.uk/malvern/kbase.nsf/KBDT?OpenForm&DTLink=Application+Notes

Cited by 357 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis;Journal of Food Engineering;2025-02

2. Progress towards achieving intelligent food assurance systems;Food Control;2024-10

3. Preparation of liquid yogurt in the presence of pectin and its formation mechanism;Food Chemistry;2024-09

4. Self-assembled lyotropic liquid crystals from natural surfactant: A study on their structural, rheological and antimicrobial behaviour;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-09

5. Machine-learning-based measurement of relaxation time via particle ordering;Journal of Rheology;2024-09-01