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GENERAL PRINCIPLES
Publication year - 1999
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1999.tb00231.x
Subject(s) - rheology , gelatin , starch , chemistry , materials science , microstructure , food science , chemical engineering , composite material , biochemistry , engineering
Structure of Whey Protein Gels Studied by Permeability, Scanning Electron Microscopy and Rheology. M. Verheul and S.P.F.M. Roefs. Thermal and Rheological Properties of Curdlan Gel in Minced Pork Gel. T. Funami, H. Yada and Yukihiro Nakao. Why are Gelatin Solutions Newtonian? R. Wulansari, J.R. Mitchell, J.M.V. Blanshard and J.L. Paterson Models for Dough Compressibility in Sheating. L. Levine Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment. J.A. Lucey Role of Hydrogen Peroxide Produced by Baker's Yeast on Dough Rheology. Y. Liao, R.A. Miller and R.C. Hoseney Role of Phosphorus in Viscosity, Gelatinization and Retrogradation of Starch. P.‐Y. Lin and Z. Czuchajowska INSTRUMENTATION AND METHODOLOGY Development of a New Dough Inflation System to Evaluate Doughs. B.J. Dobraszczyk INSTRUMENTAL MEASUREMENTS Alginate‐Oil Sponges. A. Nussinovitch