FOOD RHEOLOGY

被引：0
|
作者：
DEKEE, D [1 ]
机构：
[1] UNIV WINDSOR,DEPT CHEM ENGN,WINDSOR N9B 3P4,ONTARIO,CANADA
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1981年 / 14卷 / 03期
关键词：
D O I：
10.1016/S0315-5463(81)72772-X
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：166 / 166
页数：1
相关论文
共 50 条
  • [41] Novel rheology in a structured food product -: Marmite™
    White, David E.
    Moggridge, Geoff D.
    Wilson, D. Ian
    XVTH INTERNATIONAL CONGRESS ON RHEOLOGY - THE SOCIETY OF RHEOLOGY 80TH ANNUAL MEETING, PTS 1 AND 2, 2008, 1027 : 1250 - 1252
  • [42] The power law and dynamic rheology in food analysis
    Tunick, Michael H.
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2011, 242
  • [43] HOW FOOD IS SWALLOWED AND WHY RHEOLOGY IS INVOLVED
    Fischer, Peter
    Kroger, Martin
    APPLIED RHEOLOGY, 2016, 26 (06) : 5 - 5
  • [44] Solids rheology for dehydrated food and biological materials
    Telis, VRN
    Telis-Romero, J
    Gabas, AL
    DRYING TECHNOLOGY, 2005, 23 (04) : 759 - 780
  • [45] INTERNATIONAL-SYMPOSIUM ON FOOD TEXTURE AND RHEOLOGY
    MATSUMOTO, S
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1978, 25 (06): : 354 - 356
  • [46] 3RD MEETING FOR FOOD RHEOLOGY
    TSCHEUSCHNER, HD
    LEBENSMITTELINDUSTRIE, 1990, 37 (06): : 277 - 277
  • [47] THE STRUCTURAL APPROACH TO RHEOLOGY OF PLANT FOOD DISPERSIONS
    RAO, MA
    REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS, 1992, 32 (01): : 3 - 17
  • [48] Non-Thermal Technologies in Food Processing: Implications for Food Quality and Rheology
    Al-Sharify, Zainab T.
    Al-Najjar, Shahad Z.
    Anumudu, Christian Kosisochukwu
    Hart, Abarasi
    Miri, Taghi
    Onyeaka, Helen
    APPLIED SCIENCES-BASEL, 2025, 15 (06):
  • [49] FLOW OF EARLY INFORMATION ON FLOW OF FOOD RHEOLOGY STORY
    JOSLYN, MA
    FOOD TECHNOLOGY, 1969, 23 (09) : 1157 - &
  • [50] Oral tribology, adsorption and rheology of alternative food proteins
    Kew, Ben
    Holmes, Melvin
    Stieger, Markus
    Sarkar, Anwesha
    FOOD HYDROCOLLOIDS, 2021, 116
12345