Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling

Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan

(2019) Piotr Zarzycki et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methods

(2018) Luciana Affonso Junqueira et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Time-dependent structural breakdown of microencapsulated phase change materials suspensions

(2018) Vinh Duy Cao et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Effect of Different Treatment on the Properties of Coconut Milk Emulsions

(2016) Peipei Jiang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Freeze–thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens

(2015) Suwimon Ariyaprakai et al.   JOURNAL OF FOOD ENGINEERING

Effect of Concentration and Temperature on the Rheological Properties of Oat Milk

(2014) Aastha Deswal et al.   Food and Bioprocess Technology

Time-independent and time-dependent rheological characterization of vegetable-based infant purees

(2012) M. Dolores Alvarez et al.   JOURNAL OF FOOD ENGINEERING

Fouling behavior of coconut milk at pasteurization temperatures

(2010) Phavanee Narataruksa et al.   APPLIED THERMAL ENGINEERING

Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions

(2009) Bommanahalli Shivegowda Roopa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizers

(2008) Nattapol Tangsuphoom et al.   FOOD HYDROCOLLOIDS

Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions

(2007) Nattapol Tangsuphoom et al.   FOOD HYDROCOLLOIDS