Rheology
Articles - Food
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| Code | Title of Paper | Author/s |
| Food Interactive Dictionary | Rheology Solutions Pty Ltd | |
| RF-110902-JO-01 | Characterisation of the Thixotropic Behaviour of Semi-Solid Foodstuffs | B.Anu-Jdayil |
| RF-120902-DE-01 | Calculation of the Shear Viscosity from A-Carrageenan in Aqueous Media by using Molecular Parameters. | M.Knarr, W.M.Kulicke |
| RF-120902-US-01 | A New Flexure-based Microgap Rheometer (FMR) Case Study: Micro rheology of Mayonnaise | C.Clasen |
| RF-130502-JP-01 | Rheological and Structural Characterisation of K-Carrageenan Weak Gel | S.Ikeda |
| RF-170902-PL-01 | A Novel Method for In Situ Investigation of Thermochemical Properties of Food Materials Over Wide Ranges of Pressures and Temperatures. | M.Orlowska, S.L.Randzio |
| RF-180902-US-01 | Comparison of Drying Operations on the Rheological Properties of Derivatized Whey Protein Thickening Ingredients | J.J.Resch, C.R.Daubert |
| RF-190902-BR-01 | Structure, Rheological Properties and Gelatinization Kinetics of Yam | R.A.Freitas, R.C.Paula, J.P.A.a, M.R.Sierakowski |
| RF-190902-CA-01 | Time-Temperature Studies of Gellan Polysaccharide Gelation in the Presence of High Levels of Co-Solutes | M.T.Nickerson, A.T.Paulson, R.A.Speers |
| RF-200902-AU-02 | The Development of New Methods for Quantitative Determination of Amorphous Lactose by TGA/SDTA and C Solid-State NMR | Y.D. Listionhadi |
| RF-200902-US-01 | Rheological and Microstructural Analysis of a Model Rennet Casein Gel as Influenced by Cooling Rate | Q.Zhong |
| Rheo 025TP | Food and Beverage Material Characterization - Introduction to the influences of rheological and process parameters. | Dr. T Kealy |
| Rheo 027TP | Comparison of rheological techniques for the characterisation of semi-solid foods | Dr. T Kealy |
| Rheo042 | Microrheology - Study the Structural Behaviour of Food Under Deformation | Y. Nicolas, M Paques |
| Rheo049 | Application Of Liquid And Solid Rheological Technologies To The Textural Characterisation Of Semi-Solid Foods. | T.Kealy |
| Rheo051 | QC Measurements For Liquid Food Products And Packaging | T.Kealy |
| Rheo253 | Tim's Top Tips - Explanation And Evaluation Of Mouthfeel | T.Kealy |
| Rheo254 | Tim's Top Tips - Explanation And Evaluation Of Shelf Life | T.Kealy |
| Rheo255 | Tim's Top Tips - Explanation And Evaluation Of Processability | T.Kealy |
| Rheo256 | Tim's Top Tips - Explanation And Evaluation Of Cohesiveness, Cohesion Strength And Cohesive Quality | T.Kealy |
Rheo358 |
T. Kealy |
|
Rheo360 |
T. Kealy |
|
Rheo362 |
T. Kealy |
|
| V187E | Rheological behaviour of hydrogels in dependence on concentration of the polymer and type of neutralising agent | Petri, S. Popovic, M. Zirkovic |
V222 |
Breaking Strength Of Chocolate |
S. Dohmen, K. Oldord, H. Petri, S. Paulo |
| V229 | Solvent Trap & Double Cone System for Reproducible Results in Rheological Measurements of Low Viscous Volatile Fluids | A.Fischer |
| V230 | Rheological Methods for Determining Molecular Weight & Molecular Weight Distribution | A.Fischer |
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