Food Engineering Series - Rheology of Semisolid Foods
Latest Publications

TOTAL DOCUMENTS

12

(FIVE YEARS 12)

H-INDEX

1

(FIVE YEARS 1)

Published By Springer International Publishing

9783030271336, 9783030271343

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Relationships Among Semisolid Food Microstructures, Rheological Behaviors, and Sensory Attributes

Food Engineering Series - Rheology of Semisolid Foods ◽

10.1007/978-3-030-27134-3_9 ◽

2019 ◽

pp. 249-271

Author(s):

Mitchell Culler

Keyword(s):

Sensory Attributes ◽

Rheological Behaviors

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Sensory and Oral Processing of Semisolid Foods

Food Engineering Series - Rheology of Semisolid Foods ◽

10.1007/978-3-030-27134-3_8 ◽

2019 ◽

pp. 231-247 ◽

Author(s):

Tugba Aktar ◽

Rituja Upadhyay ◽

Jianshe Chen

Keyword(s):

Oral Processing

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Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handling

Food Engineering Series - Rheology of Semisolid Foods ◽

10.1007/978-3-030-27134-3_7 ◽

2019 ◽

pp. 203-229 ◽

Author(s):

Stephanie Clark ◽

Minto Michael ◽

Karen A. Schmidt

Keyword(s):

Rheological Properties

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Relationships Among Acid Milk Gel Sensory, Rheological, and Tribological Behaviors

Food Engineering Series - Rheology of Semisolid Foods ◽

10.1007/978-3-030-27134-3_11 ◽

2019 ◽

pp. 323-347 ◽

Author(s):

Maryam Baniasadidehkordi ◽

Helen S. Joyner

Keyword(s):

Tribological Behaviors ◽

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Structuring Semisolid Foods

Food Engineering Series - Rheology of Semisolid Foods ◽

10.1007/978-3-030-27134-3_6 ◽

2019 ◽

pp. 167-201

Author(s):

Juzhong Tan

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Using Human Whole Saliva to Better Understand the Influences of Yogurt Rheological and Tribological Behaviors on Their Sensory Texture

Food Engineering Series - Rheology of Semisolid Foods ◽

10.1007/978-3-030-27134-3_12 ◽

2019 ◽

pp. 349-397

Author(s):

Maryam Baniasadidehkordi ◽

Helen S. Joyner

Keyword(s):

Tribological Behaviors ◽

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The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Milk Gels

Food Engineering Series - Rheology of Semisolid Foods ◽

10.1007/978-3-030-27134-3_10 ◽

2019 ◽

pp. 275-321

Author(s):

Maryam Baniasadidehkordi ◽

Helen S. Joyner

Keyword(s):

Microstructural Properties ◽

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Introduction: Measuring Rheological Properties of Foods

Food Engineering Series - Rheology of Semisolid Foods ◽

10.1007/978-3-030-27134-3_1 ◽

2019 ◽

pp. 3-30

Author(s):

Haotian Zheng

Keyword(s):

Rheological Properties

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Semisolid Food Tribology

Food Engineering Series - Rheology of Semisolid Foods ◽

10.1007/978-3-030-27134-3_5 ◽

2019 ◽

pp. 133-165

Author(s):

Helen S. Joyner

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LAOS (Large Amplitude Oscillatory Shear) Applications for Semisolid Foods

Food Engineering Series - Rheology of Semisolid Foods ◽

10.1007/978-3-030-27134-3_4 ◽

2019 ◽

pp. 97-131

Author(s):

Gamze Yazar ◽

Ozlem Caglar Duvarci ◽

Merve Yildirim Erturk ◽

Jozef L. Kokini

Keyword(s):

Large Amplitude ◽

Oscillatory Shear ◽

Large Amplitude Oscillatory Shear

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