Log in

Relevant bibliographies by topics / Rheology. Food / Journal articles

To see the other types of publications on this topic, follow the link: Rheology. Food.

Journal articles on the topic 'Rheology. Food'

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 top 50 journal articles for your research on the topic 'Rheology. Food.'

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.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

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

11

Joyner (Melito), Helen S. "Explaining food texture through rheology." Current Opinion in Food Science 21 (June 2018): 7–14. http://dx.doi.org/10.1016/j.cofs.2018.04.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Gómez-Dı́az, Diego, and José M. Navaza. "Rheology of food stabilizers blends." Journal of Food Engineering 64, no. 2 (2004): 143–49. http://dx.doi.org/10.1016/j.jfoodeng.2003.09.024.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Tabilo-Munizaga, Gipsy, and Gustavo V. Barbosa-Cánovas. "Rheology for the food industry." Journal of Food Engineering 67, no. 1-2 (2005): 147–56. http://dx.doi.org/10.1016/j.jfoodeng.2004.05.062.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Ferguson, J. "Rheology of Food Pharmaceutical and Biological Materials: With General Rheology." Journal of Non-Newtonian Fluid Mechanics 39, no. 3 (1991): 407. http://dx.doi.org/10.1016/0377-0257(91)80024-e.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Alam, Mohammad Mydul, Suzuka Iemoto, Kenji Aramaki, and Eiko Oshimura. "Self assembly and rheology of emulsions-mimicking food emulsion rheology." Food Structure 1, no. 2 (2014): 137–44. http://dx.doi.org/10.1016/j.foostr.2013.09.001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Katsuta, Keiko. "Cooking and Processing Characteristics and Rheological Properties of Food and Food Ingredients." Nihon Reoroji Gakkaishi 30, no. 5 (2002): 237–45. http://dx.doi.org/10.1678/rheology.30.237.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Gallegos, C., and J. M. Franco. "Rheology of food, cosmetics and pharmaceuticals." Current Opinion in Colloid & Interface Science 4, no. 4 (1999): 288–93. http://dx.doi.org/10.1016/s1359-0294(99)00003-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Mattes, Richard D. "Food Palatability, Rheology, and Meal Patterning." Journal of Parenteral and Enteral Nutrition 32, no. 5 (2008): 572–74. http://dx.doi.org/10.1177/0148607108321706.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Dickinson, Eric. "Practical food rheology: An interpretive approach." Food Hydrocolloids 25, no. 7 (2011): 1655. http://dx.doi.org/10.1016/j.foodhyd.2011.03.002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Raymundo, Anabela, María Dolores Torres, and Isabel Sousa. "Special Issue: Rheology and Quality Research of Cereal-Based Food." Foods 9, no. 11 (2020): 1517. http://dx.doi.org/10.3390/foods9111517.

Full text

Abstract:

New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the re

APA, Harvard, Vancouver, ISO, and other styles

21

NISHINARI, Katsuyoshi. "Texture and Rheology in Food and Health." Food Science and Technology Research 15, no. 2 (2009): 99–106. http://dx.doi.org/10.3136/fstr.15.99.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Gómez-Dı́az, Diego, and José M. Navaza. "Rheology of aqueous solutions of food additives." Journal of Food Engineering 56, no. 4 (2003): 387–92. http://dx.doi.org/10.1016/s0260-8774(02)00211-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Murray, Brent S. "Interfacial rheology of food emulsifiers and proteins." Current Opinion in Colloid & Interface Science 7, no. 5-6 (2002): 426–31. http://dx.doi.org/10.1016/s1359-0294(02)00077-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

IKEDA, Shinya. "Biopolymer for Rheology Control in Food Products." Kobunshi 57, no. 12 (2008): 992. http://dx.doi.org/10.1295/kobunshi.57.992.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

HOJO, Masatoshi. "Food Processing Machine by Applying the Rheology." Journal of the Society of Mechanical Engineers 116, no. 1132 (2013): 140–41. http://dx.doi.org/10.1299/jsmemag.116.1132_140.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Mitarotonda, Andrea. "Rheology Essentials of Cosmetic and Food Emulsions." Applied Rheology 17, no. 2 (2007): 75. http://dx.doi.org/10.1515/arh-2007-0030.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Borwankar, Rajendra P. "Food texture and rheology: A tutorial review." Journal of Food Engineering 16, no. 1-2 (1992): 1–16. http://dx.doi.org/10.1016/0260-8774(92)90016-y.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Senouci, A., and A. C. Smith. "An experimental study of food melt rheology." Rheologica Acta 27, no. 5 (1988): 546–54. http://dx.doi.org/10.1007/bf01329355.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Ibarz, A., and J. Pagán. "Rheology of raspberry juices." Journal of Food Engineering 6, no. 4 (1987): 269–89. http://dx.doi.org/10.1016/0260-8774(87)90014-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Kulkarni, Chandrashekhar, Nilesh Belsare, and Ashish Lele. "Studies on shrikhand rheology." Journal of Food Engineering 74, no. 2 (2006): 169–77. http://dx.doi.org/10.1016/j.jfoodeng.2005.02.029.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Mishra, Kim, Lucas Kohler, Nico Kummer, et al. "Rheology of cocoa butter." Journal of Food Engineering 305 (September 2021): 110598. http://dx.doi.org/10.1016/j.jfoodeng.2021.110598.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Thompson, Benjamin R., Tommy S. Horozov, Simeon D. Stoyanov, and Vesselin N. Paunov. "An ultra melt-resistant hydrogel from food grade carbohydrates." RSC Adv. 7, no. 72 (2017): 45535–44. http://dx.doi.org/10.1039/c7ra08590g.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Juszczak, Lesław, and Teresa Fortuna. "Rheology of selected Polish honeys." Journal of Food Engineering 75, no. 1 (2006): 43–49. http://dx.doi.org/10.1016/j.jfoodeng.2005.03.049.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Quintas, M., T. R. S. Brandão, C. L. M. Silva, and R. L. Cunha. "Rheology of supersaturated sucrose solutions." Journal of Food Engineering 77, no. 4 (2006): 844–52. http://dx.doi.org/10.1016/j.jfoodeng.2005.08.011.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Conde-Petit, Béatrice. "1st international symposium on food rheology and structure." Trends in Food Science & Technology 8, no. 7 (1997): 242–44. http://dx.doi.org/10.1016/s0924-2244(97)01041-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Tunick, Michael H. "Small-Strain Dynamic Rheology of Food Protein Networks." Journal of Agricultural and Food Chemistry 59, no. 5 (2011): 1481–86. http://dx.doi.org/10.1021/jf1016237.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Genovese, D. B., J. E. Lozano, and M. A. Rao. "The Rheology of Colloidal and Noncolloidal Food Dispersions." Journal of Food Science 72, no. 2 (2007): R11—R20. http://dx.doi.org/10.1111/j.1750-3841.2006.00253.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Telis, V. R. N., J. Telis-Romero, and A. L. Gabas. "Solids Rheology for Dehydrated Food and Biological Materials." Drying Technology 23, no. 4 (2005): 759–80. http://dx.doi.org/10.1081/drt-200054190.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Hundschell, Christoph Simon, and Anja Maria Wagemans. "Rheology of common uncharged exopolysaccharides for food applications." Current Opinion in Food Science 27 (June 2019): 1–7. http://dx.doi.org/10.1016/j.cofs.2019.02.011.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Yuan, Bo, Christos Ritzoulis, and Jianshe Chen. "Extensional and shear rheology of a food hydrocolloid." Food Hydrocolloids 74 (January 2018): 296–306. http://dx.doi.org/10.1016/j.foodhyd.2017.08.019.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Zimmermann, R., and G. Mieth. "Selected modification of plant proteins and their functionality regarding wheat dough rheology." Food / Nahrung 30, no. 3-4 (1986): 439–41. http://dx.doi.org/10.1002/food.19860300375.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

IBARZ, A., and J. SINTES. "RHEOLOGY OF EGG YOLK." Journal of Texture Studies 20, no. 2 (1989): 161–67. http://dx.doi.org/10.1111/j.1745-4603.1989.tb00430.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

RAMASWAMY, H. S., and S. BASAK. "RHEOLOGY OF STIRRED YOGURTS." Journal of Texture Studies 22, no. 2 (1991): 231–41. http://dx.doi.org/10.1111/j.1745-4603.1991.tb00016.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

KAYA, A. "RHEOLOGY OF MULBERRY PEKMEZ." Journal of Texture Studies 32, no. 5-6 (2001): 335–42. http://dx.doi.org/10.1111/j.1745-4603.2001.tb01240.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Jeong, Sungmin, Heesu Kim, and Suyong Lee. "Rheology-Based Classification of Foods for the Elderly by Machine Learning Analysis." Applied Sciences 11, no. 5 (2021): 2262. http://dx.doi.org/10.3390/app11052262.

Full text

Abstract:

A new research framework for the rheological measurements of foods for the elderly was proposed by combining experiments with machine learning. Universal design food (UDF), the conventional rheological test for foods for the elderly, was compared with three different rheological methods in terms of stress, clearly showing a great linear correlation (R2 = 0.9885) with the puncture test. A binary logistic classification with the tensorflow library was successfully applied to predict the elderly’s foods based on the rheological stress values from the UDF and puncture tests. The gradient descent a

APA, Harvard, Vancouver, ISO, and other styles

46

Steffe, James F. "Dairy rheology: A concise guide." Trends in Food Science & Technology 4, no. 8 (1993): 264. http://dx.doi.org/10.1016/0924-2244(93)90143-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Ferdinand, J. M., A. R. Kirby, and A. C. Smith. "The extrusion rheology of dehydrated potato." Journal of Food Engineering 10, no. 1 (1989): 73–80. http://dx.doi.org/10.1016/0260-8774(89)90022-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

López, A., A. Ibarz, J. Pagán, and M. Vilavella. "Rheology of wine musts during fermentation." Journal of Food Engineering 10, no. 2 (1989): 155–61. http://dx.doi.org/10.1016/0260-8774(89)90033-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Lundberg, Brock, Xuejun Pan, Andre White, Hoa Chau, and Arland Hotchkiss. "Rheology and composition of citrus fiber." Journal of Food Engineering 125 (March 2014): 97–104. http://dx.doi.org/10.1016/j.jfoodeng.2013.10.021.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Suzuki, Kanichi, and Yoshio Hagura. "Experimental Comparison of Static Rheological Properties of Non-Newtonian Food Fluids with Dynamic Viscoelasticity." Nihon Reoroji Gakkaishi 46, no. 1 (2018): 1–12. http://dx.doi.org/10.1678/rheology.46.1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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!