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Article Name Author Code
Interactive Dictionary for Food Industries Rheology Solutions Pty Ltd
Rheology Solutions Kit for Food Industries Rheology Solutions Pty Ltd
Performance of Peltier II System for Series 1 Rheometer W.Marquardt HA008
Standard Liquids for the Calibration of Viscometers W.Marquardt HA013
Influence of Droplet Size on Rheological Properties of Emulsions HAAKE HA014
Special Motor Technology Allows New and Improved Rheological Test Methods W.Marquardt HA015
Calibration of Rotational Rheometers W.Marquardt HA018
HAAKE Series 1 – “Lift” Control Options W.Marquardt HA022
Conductivity under Shear Flow Thermo Electron HA028
Proceedings of the China – Japan International Congress on Rheology Peking University Press. Beijing China HL-037
The Measurement of the Complex Rheological Properties of Electro-Viscous Fluids G.Shramm HL-101
HAAKE introduces new Rheometers for ER Fluids Thermo HAAKE Group HL-104
Establishing the Test Weight for Mixer Tests LR-01e
Test Parameters for Mixer Tests LR-02e
Determination of the Resident Time for the Twin-Screw Extruder LR-03e
Helpful Data for Tests with Extruder Sensors A.Frendel LR-04e
Energy Calculation In Mixers – Torque and Specific Mechanical Energy LR-07e
Optimizing Mixer Tests with the Help of the Worksheet Technique LR-32e
Mini-Lab Compounder and Reactor LR-43
Evaluation of an Instrumentation Lab-Scale Extruder for Melt Extrusion LR-47
Q: Does a Larger Fluid Reservoir Give Me More Cooling Capacity and Improved Temperature Stability? PFTSmartNote01
Q: I Plan On Using My Bath Circulator For External Circulation Only. Should I Get a Large Reservoir That Can Absorb The Heat For More Stability? PFTSmartNote02
Q: I Want To Use a Bath To Immerse My Vessels. How Do I Select The Right Size Bath For My Application? PFTSmartNote03
Q: How Do I Achieve the Best (Fastest) Time-to-Temperature from a Heated Bath Circulator? PFTSmartNote04
Q: I Need a Specific, Controlled Rate of Heating (i.e. Temperature Ramp). How Do I Ensure That My Heated Bath Circulator Will Be Able to Control to That Temperature Rate? PFTSmartNote05
Q: What Steps Can I Take to Ensure That My Heated Bath Circulator Can Actually Bring My Application to Setpoint Temperature ? PFTSmartNote06
Viscoelastic Properties Of Sterculia Striate Gum In The Presence Of Sodium Chloride A.F.deBrito, M.R.Sierakowski, F.Reicher, J.P.A.Feitosa, Paula RF-060902-BR-01
Characterisation of the Thixotropic Behaviour of Semi-Solid Foodstuffs B.Anu-Jdayil RF-110902-JO-01
Calculation of the Shear Viscosity from A-Carrageenan in Aqueous Media by using Molecular Parameters. M.Knarr, W.M.Kulicke RF-120902-DE-01
A New Flexure-based Microgap Rheometer (FMR) Case Study: Micro rheology of Mayonnaise C.Clasen RF-120902-US-01
Rheological and Structural Characterisation of K-Carrageenan Weak Gel S.Ikeda RF-130502-JP-01
A Novel Method for In SituInvestigation of Thermochemical Properties of Food Materials Over Wide Ranges of Pressures and Temperatures M.Orlowska, S.L.Randzio RF-170902-PL-01
Comparison of Drying Operations on the Rheological Properties of Derivatised Whey Protein Thickening Ingredients J.J.Resch, C.R.Daubert RF-180902-US-01
Structure, Rheological Properties and Gelatinisation Kinetics of Yam R.A.Freitas, R.C.Paula, J.P.A.a, M.R.Sierakowski RF-190902-BR-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-190902-CA-01
The Development of New Methods for Quantitative Determination of Amorphous Lactose by TGA/SDTA and C Solid-State NMR Y.D. Listionhadi RF-200902-AU-02
Rheological and Microstructural Analysis of a Model Rennet Casein Gel as Influenced by Cooling Rate Q.Zhong RF-200902-US-01
Food and Beverage Material Characterization – Introduction to the influences of rheological and process parameters T.Kealy Rheo025TP
Current Possibilities for Extrusion and Mixing – Introduction to the Current Technologies for Measurment and Control Process Parameters T.Kealy Rheo026
How to determine the spreadability of products? S.Kim Rheo033TP
Rheoscope 1 The Correlation Between Flow and Structure P.Reinheimer, D.Eidam, A.Colin, M.Lescanne Rheo036
Rheoscope and Polarized Light Microscopy P.Reinheimer Rheo037
FAQ’s to RheoScope Thermo HAAKE Rheo038
Microrheology – Study the Structural Behaviour of Food Under Deformation Y.Nicolas, M.Paques Rheo042
Caber® Tests on Yield Stress Fluids Cambridge Polymer Group Rheo044
Solving Rheological Application Problems with the Caber 1 Extensional Rheometer J.Nijman, G.Moench, G.Braithwaite, G.Neal Rheo046
New Technologies for the Investigation of Low-viscous Structural Fluids S.Kim Rheo047
Application of Liquid and Solid Rheological Technologies to the Textural Characterisation of Semi-Solid Foods T.Kealy Rheo049
QC Measurements for Liquid Food Products and Packaging T.Kealy Rheo051
On-line Optical Measurements for Food Manufacturing Industries T.Kealy Rheo052TP
Chocolate Processing: Nestle Cocoa Processing and Chocolate Manufacturing K.Zimmerman, H.Green Rheo055
Tim’s Top Tips – Explanation and Evaluation of Mouthfeel T.Kealy Rheo253
Tim’s Top Tips – Explanation and Evaluation of Shelf Life T.Kealy Rheo254
Tim’s Top Tips – Explanation and Evaluation of Processability T.Kealy Rheo255
Tim’s Top Tips – Explanation and Evaluation of Cohesiveness, Cohesion Strength and Cohesive Quality T.Kealy Rheo256
Tim’s Top Tips – How to Measure Flow & Viscosity T.Kealy Rheo358
Tim’s Top Tips – How to Measure Thixotropy T.Kealy Rheo360
Tim’s Top Tips – How to Measure Yield Stress T.Kealy Rheo362
Why Rheology – Presentation T.Kealy Rheo375
Thermo Electron Circulators for use with ABBE Refractometers S.Ebbing TC05-01e
Optimising the Selection Of a Re-Circulating Chiller S.Pratt TNTCCHILLER1210
Measuring Uncertainties at the VT550 Kutschmann V140
Understanding the Temperature-Time-Relationship for Thermosetting Systems C.Gonzalez V167E
Yield Point Measurements with Modern CS Rheometer Liehr V173E
Rheological Behaviour of Hydrogels in Dependence on Concentration of the Polymer and Type of Neutralising Agent Petri, S.Popovic, M.Zirkovic V187E
Rheological Measurements: The Easy Way Testing Mayonnaise V188(NR)
Intelligent Software in Rheometry with Snapshot Technology W.Marquardt V188
Rheological Tests on Thermoplastic Elastomers E.Kutschmann V191E
HAAKE CaBER 1 – Reproducibility Newtonian Test Fluids E6000 and E40000 Thermo Fisher Scientific Group V215
Test Liquids Thermo Fisher Scientific Group V218
Cellusosic Derivatives in Capillary Break-up – Influence of the MWD and Gel Particles J.P.Plog V219
Measurements on Selected (Semi-Solids) in a Wide Temperature Range using New Solids Clamp K.Oldorp, J.Nijman, C.Kuchenmeister V220
Breaking Strength of Chocolate S.Dohmen, K.Oldord, H.Petri, S.Paulo V222
What Happens when Rheological Properties Change? Looking into Rheological Properties with Simultaneous Collecgtion of Microscopic Images K.Oldorp V228
Solvent Trap & Double Cone System for Reproducible Results in Rheological Measurements of Low Viscous Volatile Fluids A.Fischer V229
Rheological Methods for Determining Molecular Weight & Molecular Weight Distribution A.Fischer V230
Improved Torque Sensitivity and Normal Force Resolution for Routine Measurements A.Fischer V231
Preparation of a Pressure Cell for Sensitive Measurements K.Oldorp, U.Schultz V233
Applied Food Rheology. Using Fast Speed Control and Axial Measurements K.Oldorp V238
Rheological Investigation of Starch Swelling, Gelatinisation & Retrogradation using a Rheometer with Starch Pasting Cell D. Eidam, V. Räntzsch, F. Soergel V255
Monitoring Emulsions Morphology Under Shear via Simultaneous Rheometry and In-situ FT-IR Spectroscopy K.Sugimoto, F.Soergel, M.Feustel V257
Spreadability of Cream Cheese – Influence of Temperature and Fat Content J.Plog V268
Flow Behaviour of Chocolate Melts- Working according to ICA Standards K.Oldorp V269
Yield Stress of Jam, Chocolate Spread and Peanut Butter Measured with Thermo Scientific HAAKE Viscotester IQ and Vane Rotors F. De Vito, F. Meyer, F. Soergel V272