Comparison of the Viscoelastic Properties of Fluid Foods Measured by the Non-rotational Concentric Cylinder Method with Those by the Dynamic Oscillatory Method-Reference-Cited by-同舟云学术

Comparison of the Viscoelastic Properties of Fluid Foods Measured by the Non-rotational Concentric Cylinder Method with Those by the Dynamic Oscillatory Method

Published:2007-09-15 Issue:3 Volume:8 Page:155-163
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

KEAWKAIKA Somchai¹,HAGURA Yoshio¹,SUZUKI Kanichi¹

Affiliation:

1. Graduate School of Biosphere Science, Hiroshima University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe2000/8/3/8_3_155/_pdf

Reference21 articles.

1. [1] M. A. Rao; Rheology of fluid and semisolid foods. Aspen Publishers, Maryland, 1999.

2. [2] S. B. Ross-Murphy; Rheological characterisation of gels. J.Texture Studies, 26, 391-400 (1995) .

3. [3] M. A. Rao, J. E Steffe; Viscoelastic properties of foods. Elsevier Science Publishers LTD, Essex, England, 1992.

4. [4] J. F. Steffe. I. O. Mohamed, E. W. Ford; Rheological properties of fluids foods: data compilation. In M.R. Okos (Ed.) , Physical and chemical properties of food. American Society of Agricultural engineer, Michigan, 1986, pp.1-13.

5. [5] J. L. Kokini, C. F. Wang, H. Huang, S. Shrimanker; Constitutive models of foods. J. Texture Studies, 26, 421-455 (1995) .

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