Relevant bibliographies by topics / Food rheology

Contents

  1. Journal articles

Academic literature on the topic 'Food rheology'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Food rheology.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Food rheology"

1

WHITE, G. W. "Rheology in food research." International Journal of Food Science & Technology 5, no. 1 (2007): 1–32. http://dx.doi.org/10.1111/j.1365-2621.1970.tb01539.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Fischer, Peter, and Erich J. Windhab. "Rheology of food materials." Current Opinion in Colloid & Interface Science 16, no. 1 (2011): 36–40. http://dx.doi.org/10.1016/j.cocis.2010.07.003.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Isobe, Seiichiro. "Food Rheology and Processing." Seikei-Kakou 18, no. 9 (2006): 677. http://dx.doi.org/10.4325/seikeikakou.18.677_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Miura, Makoto. "Fascination of Food Rheology 5th lecture: Fracture of Foods." Nihon Reoroji Gakkaishi 43, no. 5 (2016): 181–83. http://dx.doi.org/10.1678/rheology.43.181.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Miura, Makoto. "Fascination of Food Rheology 4th Lecture: Viscoelasticity of Foods." Nihon Reoroji Gakkaishi 43, no. 2 (2015): 47–50. http://dx.doi.org/10.1678/rheology.43.47.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Nishinari, Katsuyoshi. "Rheology in Food and Eating." Nihon Reoroji Gakkaishi 31, no. 1 (2003): 41–50. http://dx.doi.org/10.1678/rheology.31.41.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Nishinari, Katsuyoshi. "Rheology in Food and Health." Nihon Reoroji Gakkaishi 35, no. 1 (2007): 35–47. http://dx.doi.org/10.1678/rheology.35.35.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Boehm, Michael W., Frederick J. Warren, Jackson E. Moore, Stefan K. Baier, Michael J. Gidley, and Jason R. Stokes. "Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food." Food Funct. 5, no. 11 (2014): 2775–82. http://dx.doi.org/10.1039/c4fo00573b.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Kogan, Viktor Vladimirovich, and Larisa Eduardovna Semenova. "Engineering rheology in food industry." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2019, no. 4 (2019): 147–56. http://dx.doi.org/10.24143/2073-5529-2019-4-147-156.

Full text
Abstract:
The paper describes the technological processes of the food industry assuring production of a finished product with predetermined properties, where different types of food raw materials and semi-finished products are objects of study of engineering rheology, considering their be-havior at the stage of deformation (compression, twisting, stretching). The processes of mixing and inter-operational transportation of products are interrelated with the viscous-plastic raw materials (dough, minced meat, candy mass) contacting with the working parts of machines. That is why, in order to rationally use
APA, Harvard, Vancouver, ISO, and other styles
10

NISHINARI, KATSUYOSHI. "RHEOLOGY, FOOD TEXTURE AND MASTICATION." Journal of Texture Studies 35, no. 2 (2004): 113–24. http://dx.doi.org/10.1111/j.1745-4603.2004.tb00828.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources
You might also be interested in the extended bibliographies on the topic 'Food rheology' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography