Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology

Rheological properties of emulsions stabilized by green banana (Musa cavendishii) pulp fitted by power law model

(2010) Dayane Rosalyn Izidoro et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrup

(2010) S.M.A. Razavi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Modeling Time-Independent Rheological Behavior of Pistachio Butter

(2010) M. Taghizadeh et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

(2010) S.H. Hosseini-Parvar et al.   JOURNAL OF FOOD ENGINEERING

Optimisation study of gum extraction from Basil seeds (Ocimum basilicumL.)

(2009) Seyed M. A. Razavi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Thixotropic property in pharmaceutical formulations

(2009) Chi H. Lee et al.   JOURNAL OF CONTROLLED RELEASE

Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads

(2009) Raluca I. Alexa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thixotropy

(2008) Jan Mewis et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

A Case Study on Optimization of Biomass Flow During Single-Screw Extrusion Cooking Using Genetic Algorithm (GA) and Response Surface Method (RSM)

(2008) Tumuluru Jaya Shankar et al.   Food and Bioprocess Technology

Colloidal stability and rheological properties of sesame paste

(2008) Deniz Çiftçi et al.   JOURNAL OF FOOD ENGINEERING

PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF SESAME PASTES (TAHIN) PROCESSED FROM HULLED AND UNHULLED ROASTED SESAME SEEDS AND THEIR BLENDS AT VARIOUS LEVELS

(2008) MEHMET AKBULUT et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Using fish gelatin and pectin to make a low-fat spread

(2007) L.H. Cheng et al.   FOOD HYDROCOLLOIDS