Rheology in Food and Health
Author:
Affiliation:
1. Graduate School of Human Life Science, Osaka City University
2. Phillips Hydrocolloids Research Centre/ North East Wales Institute
3. School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University
Publisher
Society of Rheology Japan
Subject
Mechanical Engineering,Mechanics of Materials,Condensed Matter Physics,General Materials Science
Link
https://www.jstage.jst.go.jp/article/rheology/35/1/35_1_35/_pdf
Reference33 articles.
1. 1) Hayakawa F, Ioku K, Akuzawa S, Saito M, Nishinari K, Yamano Y, Kohyama K, Nippon Sokuhin Kagaku Kogaku Kaishi (Journal of the Japanese Society for Food Science and Technology), 52, 337 (2005).
2. 2) Nishinari K, Horiuchi H, Ishida K, Ikeda K, Date M, Fukada E, Nippon Shokuhin Kogyo Gakkaishi (Journal of the Japanese Society for Food Science and Technology), 27, 227 (1980).
3. 3) Nishinari K, Jpn J Appl Phys, 15, 1263 (1976).
4. 4) Nishinari K, Kohyama K, Zhang Y, Kitamura K, Sugimoto T, Saio K, Kawamura Y, Agric Biol Chem, 55, 351 (1991).
5. 5) Huang L, Takahashi R, Kobayashi S, Kawase T, Nishinari K, Biomacromolecules, 3(6), 1296 (2002).
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