A method for evaluating time‐resolved rheological functionalities of fluid foods-Reference-Cited by-同舟云学术

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A method for evaluating time‐resolved rheological functionalities of fluid foods

Published:2022-04-24 Issue:4 Volume:53 Page:444-452
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Ohie Kohei¹^ORCID,Chiba Haruko²^ORCID,Kumagai Satomi³^ORCID,Yoshida Taiki⁴^ORCID,Tasaka Yuji¹^ORCID

Affiliation:

1. Laboratory for Flow Control, Faculty of Engineering Hokkaido University Sapporo Japan

2. Department of Rehabilitation Medicine Hokkaido University Hospital Sapporo Japan

3. Nutrition Management Center Hokkaido University Hospital Sapporo Japan

4. National Metrology Institute of Japan National Institute of Advanced Industrial Science and Technology Tsukuba Japan

Funder

Hokkaido University

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12679

Reference58 articles.

1. Rheological properties of carboxymethyl cellulose (CMC) solutions

2. Food oral processing—A review

3. ORAL PERCEPTION OF VISCOSITY IN FLUID FOODS AND MODEL SYSTEMS

Cited by 2 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. Coupling a torque rheometer with an ultrasonic velocity profiler for evaluating multiphase fluids in oscillatory shear flows;Journal of Rheology;2024-07-22

2. Advanced in situ analytical techniques: Opening the door for the structural analysis of starch and its food applications;Trends in Food Science & Technology;2023-08

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