The rheology of fats: A review-Reference-Cited by-同舟云学术

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The rheology of fats: A review

Published:1954-09 Issue:9 Volume:5 Page:401-405
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Scott Blair G. W.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference41 articles.

1. Über den Einfluß der Kompression auf die Viscosität verschiedener organischer Flüssigkeiten

2. ‘ Deformation and Flow of Biological Systems’ (Ed.: ), 1952, Chap. 9 (Amsterdam: North Holland Publishing Co.)

3. , & , Bull. Ind. agric. Exp. Sta., No. 159, 1912

4. An Apparatus and Method for Determining the Hardness of Butterfat

Cited by 7 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. Rheology and Texture of Cream, Milk Fat, Butter and Dairy Fat Spreads;Dairy Fat Products and Functionality;2020

2. Nonlinear viscoelasticity of fat crystal networks;Rheologica Acta;2018-02-12

3. Linear and nonlinear rheological behavior of fat crystal networks;Critical Reviews in Food Science and Nutrition;2017-07-11

4. BAKERY SHORTENINGS: STRUCTURE AND MECHANICAL FUNCTION;APPL RHEOL;2017

5. Viscosity and Oscillatory Rheology;Practical Food Rheology;2010-12-01

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