Probing Ingredient Functionalities in Food Systems Using Rheological Methods-Reference-Cited by-同舟云学术

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Probing Ingredient Functionalities in Food Systems Using Rheological Methods

Published:2005-12-20 Issue: Volume: Page:49-86
ISSN:2154-5014
Container-title:Food Science and Technology
language:
Short-container-title:

Author:

Chakrabarti Sumana

Publisher

CRC Press

Reference35 articles.

1. Stress-Strain Curve Analysis of Cheddar Cheese under Uniaxial Compression

2. Effect of sample dimensions, lubrication and deformation rate on uniaxial compression of gelatin gels

3. Uniaxial Compression of Viscoelastic Rings—Effect of Friction at the Platen/Sample Interface for Gels and Doughs

4. Experimental and conceptual problems in the rheological characterization of wheat flour doughs

5. A review of the slip (wall depletion) of polymer solutions, emulsions and particle suspensions in viscometers: its cause, character, and cure

Cited by 3 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. Emulsion rheology;Advances in Food Rheology and Its Applications;2023

2. Emulsifier-Carbohydrate Interactions;Food Emulsifiers and Their Applications;2019

3. Emulsifier-Carbohydrate Interactions;Food Emulsifiers and Their Applications;2008

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