Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions

Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing

(2011) Elena Bayod et al.   FOOD RESEARCH INTERNATIONAL

Flows and heterogeneities with a vane tool: Magnetic resonance imaging measurements

(2011) Guillaume Ovarlez et al.   JOURNAL OF RHEOLOGY

Dynamic rheological properties of plant cell-wall particle dispersions

(2010) Li Day et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Control of Morphological and Rheological Properties of Carrot Cell Wall Particle Dispersions through Processing

(2010) Li Day et al.   Food and Bioprocess Technology

Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions

(2010) Patricia Lopez-Sanchez et al.   JOURNAL OF FOOD SCIENCE

Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions

(2010) Patricia Lopez-Sanchez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rheological approaches to food systems

(2009) Peter Fischer et al.   COMPTES RENDUS PHYSIQUE

Structural analysis of non-aqueous layered silicate suspensions subjected to shear flow

(2009) Christophe Mobuchon et al.   JOURNAL OF RHEOLOGY

Changes in Pectins and Product Consistency during the Concentration of Tomato Juice to Paste

(2008) Gordon E. Anthon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of particle size on rheological properties of jaboticaba pulp

(2008) Ana Carla K. Sato et al.   JOURNAL OF FOOD ENGINEERING

Rheological and structural characterization of tomato paste and its influence on the quality of ketchup

(2007) Elena Bayod et al.   LWT-FOOD SCIENCE AND TECHNOLOGY