| 1 |
Ideal and nonideal mixing effects of amino acid based-surfactant on interfacial rheology and foam properties
Bae JE, Kim KH, Kang NG
Korea-Australia Rheology Journal, 33(2), 113, 2021 |
| 2 |
Quasi-static mechanical properties of tomato peels produced from catalytic infrared and lye peeling
Vidyarthi SK, El Mashad HM, Khir R, Zhang RH, Tiwari R, Pan Z
Journal of Food Engineering, 254, 10, 2019 |
| 3 |
Development and comparison of quantitative methods to evaluate the curd solidity of cauliflower
Zhao ZQ, Gu HH, Wang JS, Sheng XG, Yu HF
Journal of Food Engineering, 119(3), 477, 2013 |
| 4 |
Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer
Li CB, Shi PL, Xu C, Xu XL, Zhou GH
Journal of Food Engineering, 100(3), 388, 2010 |
| 5 |
The study of the mechanical impedance of foods and biomaterials to characterize their linear viscoelastic behavior at high frequencies
Mert B, Campanella OH
Rheologica Acta, 47(7), 727, 2008 |
| 6 |
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
Sudha ML, Srivastava AK, Vetrimani R, Leelavathi K
Journal of Food Engineering, 80(3), 922, 2007 |
