Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule

Author:

Augusto Pedro E.D.,Ibarz Albert,Cristianini Marcelo

Funder

São Paulo Research Foundation (FAPESP)

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Viscoelastic and thermal characteristics of vegetable puree-based baby foods;Ahmed;Journal of Food Process Engineering,2006

2. Dynamic and steady shear rheology of fruit puree based baby foods;Ahmed;Journal of Food Science and Technology,2007

3. Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates;Ahmed;LWT – Food Science and Technology,2007

4. Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures;Alvarez;European Food Research Technology,2004

5. Influence of fibre addition on the rheological properties of peach juice;Augusto;International Journal of Food Science and Technology,2011

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