Relevant bibliographies by topics / Rheology. Food

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Rheology. Food'

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

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Journal articles on the topic "Rheology. Food"

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.

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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.

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

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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.

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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.

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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.

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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.

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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.

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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.

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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
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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.

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Dissertations / Theses on the topic "Rheology. Food"

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Senouci, A. "Rheology and modelling in food extrusion." Thesis, University of East Anglia, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.235484.

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Taylor, Stephen Murray. "Rheology and biochemistry of whey protein gels." Thesis, University of Cambridge, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308255.

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Barra, Giuseppina. "The rheology of caramel." Thesis, University of Nottingham, 2004. http://eprints.nottingham.ac.uk/11837/.

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The rheology of caramel was determined as a function of processing temperature and hydrocolloid additions. As the processing temperature increased the water content decreased and the caramel viscosity increased. X-ray diffraction showed that although crystalline fat was present, for the most part the sugars were in the amorphous state. The exception was the lowest water content caramel (7.9% water w.w.b.) which had been processed to a temperature of 122ºC. This had a small amount of crystalline fructose. Caramel rheology was assessed by rotational and capillary rheometry. Rotational rheometry
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Muliawan, Edward Budi. "Rheology and processing of mozzarella cheese." Thesis, University of British Columbia, 2008. http://hdl.handle.net/2429/902.

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Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in nature. In the past decades, there has been a paradigm shift towards the utilization of well-developed rheological methods which have been widely applied in the study of commercial synthetic polymers. In this work, the rheology of mozzarella cheese was studied using well-developed rheological techniques
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Arslan, Elif. "Rheological characterization of tahin/pekmez(sesame paste/ concentrated grape juice) blends." Ankara : METU, 2003. http://etd.lib.metu.edu.tr/upload/1098581/index.pdf.

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Yu, Li Juan 1969. "Noodle dough rheology and quality of instant fried noodles." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=80901.

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Instant noodles are becoming popular in North America due to some recognized factors such as ready-to-eat convenience, acceptable taste and preferred texture. These factors are created by the interactions of certain ingredients including water, starch, gum and others. This research aims to investigate the ingredients effect on dough rheology and its relationship with qualities of instant noodles.<br>Fundamental and dynamic tests were used to evaluate dough rheology. Relevant parameters include Young's modulus (E), energy at break (EB), storage modulus (G') and phase angle (delta). Incre
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Castle, J. "Rheology of mixed protein films and protein stabilised emulsions." Thesis, University of Leeds, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.233115.

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Rawson, Helen L. "Polysaccharide producing strains of lactic acid bacteria and their effects on aspects of yoghurt rheology." Thesis, University of Huddersfield, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.286083.

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Duangphet, Sitthi. "Extrusion foaming of bioplastics for lightweight structure in food packaging." Thesis, Brunel University, 2012. http://bura.brunel.ac.uk/handle/2438/7350.

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This thesis reports the systematic approaches to overcome the key drawbacks of the pure PHBV, namely low crystallisation rate, tensile strength, ductility, melt viscosity, thermal stability and high materials cost. The physical, mechanical, thermal, and rheological properties of the pure PHBV were studied systematically first to lay a solid foundation for formulation development. The influence of blending with other biopolymers, inclusion of filler, and chain extender additives in terms of mechanical properties, rheology, thermal decomposition and crystallization kinetics were then followed. C
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Chaiwanichsiri, Saiwarun. "Changes in rheological properties, particle size and cooking stability of meat batter as a function of fat content and time and temperature of chopping /." The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487265555441386.

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Books on the topic "Rheology. Food"

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Norton, Ian T., Fotios Spyropoulos, and Philip Cox, eds. Practical Food Rheology. Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444391060.

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Symposium on Rheology of Foods (1990 Chicago, Ill.). Rheology of foods. Elsevier Applied Science, 1992.

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E, Carter R., ed. Rheology of food, pharmaceutical and biological materials with general rheology. Elsevier Applied Science, 1990.

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Practical food rheology: An interpretive approach. Wiley-Blackwell, 2011.

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Senouci, Ahmed. Rheology and modelling in food extrusion. University of East Anglia, 1988.

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Steffe, James Freeman. Rheological methods in food process engineering. 2nd ed. Freeman Press, 1996.

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Steffe, James Freeman. Rheological methods in food process engineering. Freeman Press, 1992.

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A, Rao M. Rheology of fluid and semisolid foods: Principles and applications. 2nd ed. Springer, 2007.

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Rheology of fluid and semisolid foods: Principles and applications. Aspen Publishers, 1999.

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1955-, Vélez-Ruiz Jorge Fernando, ed. Food processing and engineering topics. Nova Science Publishers, 2009.

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Book chapters on the topic "Rheology. Food"

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Pomeranz, Yeshajahu, and Clifton E. Meloan. "Rheology." In Food Analysis. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-6998-5_28.

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Tadros, Tharwat. "Food Rheology." In Encyclopedia of Colloid and Interface Science. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-20665-8_93.

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Rielly, C. D. "Food rheology." In Chemical Engineering for the Food Industry. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-3864-6_5.

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Stokes, Jason R. "‘Oral’ Rheology." In Food Oral Processing. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444360943.ch11.

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Bhardwaj, Mamta, Renuka Singh, and D. C. Saxena. "Rheology." In Technologies for Value Addition in Food Products and Processes. Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429242847-1.

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Miri, Taghi. "Viscosity and Oscillatory Rheology." In Practical Food Rheology. Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444391060.ch2.

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Birkhofer, Beat. "Doppler Ultrasound-Based Rheology." In Practical Food Rheology. Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444391060.ch3.

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Razavi, Seyed Mohammad Ali, and Mahdi Irani. "Rheology of Food Gum." In Bioactive Molecules in Food. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-78030-6_20.

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Windhab, E. J. "Rheology in food processing." In Physico-Chemical Aspects of Food Processing. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4613-1227-7_5.

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Razavi, Seyed Mohammad Ali, and Mahdi Irani. "Rheology of Food Gum." In Reference Series in Phytochemistry. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-54528-8_20-1.

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Conference papers on the topic "Rheology. Food"

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Morimoto, Masamichi, Hiroshi Mizunuma, Mitsuhiro Sonomura, et al. "Mechanical Modeling of Foods Including Fracture and Simulation of Food Compression." In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964539.

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Huang, T. A., Albert Co, Gary L. Leal, Ralph H. Colby, and A. Jeffrey Giacomin. "Utility of Squeeze Flow in the Food Industry." In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964544.

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White, David E., Geoff D. Moggridge, D. Ian Wilson, et al. "Novel Rheology in a Structured Food Product—Marmite™." In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964533.

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Stokes, Jason R., G. A. Davies, L. Macakova, et al. "From Rheology to Tribology: Multiscale Dynamics of Biofluids, Food Emulsions and Soft Matter." In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964505.

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Schulz, Anne, Heike Strauß, and Matthias Reich. "Modern Rheological Analysis of Drilling Fluids." In ASME 2013 32nd International Conference on Ocean, Offshore and Arctic Engineering. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/omae2013-11580.

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Rheological analysis provides a good comprehension of the deformation and flow of substances under different stress conditions. The complex composition of the drilling fluid and the versatile functions makes rheological studies here indispensable as well as in other scientific fields like the food industry and material science. In spite of adding many high-quality additives to the drilling fluids, problems still occur, such as barite-sag, lost circulation, change of mud properties (particularly at high and very low temperature), solids transport. Others are often mentioned as reasons for incre
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Lehmann, Franziska, Katja Beier, Anne Schulz, and Erik Anders. "Electric Impulse Drilling: Future-Orientated HT/HP Analysis of Drilling Fluids." In ASME 2017 36th International Conference on Ocean, Offshore and Arctic Engineering. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/omae2017-61108.

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Modern rheological analyses provide good possibilities to understand the deformation and flow of fluids under different conditions. These methods used so far in the food industry as well as in the paints and coatings industry should transferred to the oil and gas industry, especially to the drilling fluid sector, to understand the drilling fluid behavior under borehole conditions. Traditionally, the rheology of drilling fluids is based on measurements under atmospheric conditions. The present study describes a new HT/HP measuring system by Anton Paar GmbH consisting of a modern rheometer inclu
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Biggs, Simon, Michael Fairweather, James Young, Robin W. Grimes, Neil Milestone, and Francis Livens. "The KNOO Research Consortium: Work Package 3—An Integrated Approach to Waste Immobilisation and Management." In ASME 2009 12th International Conference on Environmental Remediation and Radioactive Waste Management. ASMEDC, 2009. http://dx.doi.org/10.1115/icem2009-16375.

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The Keeping the Nuclear Option Open (KNOO) research consortium is a four-year research council funded initiative addressing the challenges related to increasing the safety, reliability and sustainability of nuclear power in the UK. Through collaboration between key industrial and governmental stakeholders, and with international partners, KNOO was established to maintain and develop skills relevant to nuclear power generation. Funded by a research grant of £6.1M from the “Towards a Sustainable Energy Economy Programme” of the UK Research Councils, it represents the single largest university-ba
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Solomon, Alvin A., Sean M. McDeavitt, V. Chandramouli, S. Anthonysamy, S. Kuchibhotla, and T. J. Downar. "Thoria-Based Cermet Nuclear Fuel: Sintered Microsphere Fabrication by Spray Drying." In 10th International Conference on Nuclear Engineering. ASMEDC, 2002. http://dx.doi.org/10.1115/icone10-22445.

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Spray drying is a physical process of granulating fine powders that is used widely in the chemical, pharmaceutical, ceramic, and food industries. It is generally used to produce flowable fine powders for mechanized processing. Occasionally it is used to fabricate sintered bodies like cemented carbides, and has been used to produce sintered fuel and actinide microspheres [1]. As a physical process, it can be adapted to many powder types and mixtures and thus, has appeal for dispersion nuclear fuels, and waste forms of various compositions. It also permits easy recycling of unused powders, and g
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Grabowski, F. E. "RHEOLOGY AND PRIMARY HEMOSTASIS." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643986.

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Overview The adhesion-aggregation of platelets to a site of vessel wall injury is a quintessential blood flow phenomenon. Firstly, platelets are driven to the vicinity of the vessel wall by a form of convective diffusion in which red cells both mechanically augment the effective platelet diffusivity (Turitto et al., Ind. Eng. Chem. Fund. 11:216-223, 1972; Grabowski et al., Ind. Eng. Chem. Fund. 11:224-232, 1972) and enhance the near-wall piatelet concentration (Ti11es and Eckstein, Microvasc Res., In press, 1987). Secondly, red cells subjected to physiologic shear forces are capable of secreti
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Almeida, Ekmagage Don N., Leela Rakesh, Stanley Hirschi, and Anja Mueller. "Solution Rheology of Saline and Polysaccharide Systems." In ASME 2006 International Mechanical Engineering Congress and Exposition. ASMEDC, 2006. http://dx.doi.org/10.1115/imece2006-15906.

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The problem of the characterization of the solution properties of water soluble polymers is long-standing. These polymers tend to form aggregated supramolecular gels that are resistant to molecular dispersion. These materials are being widely used in a variety of industrial applications. Their principle functions are as rheological modifiers, where they thicken or gel solutions in products such as hair-care, detergents, air fresheners and foods; as flocculants for particle separation as applied to water clarification, sewage, and effluent treatment, and as stabilizers to control the properties
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