RHEOLOGICAL CHARACTERIZATION OF SALAD DRESSINGS. 1. STEADY SHEAR, THIXOTROPY AND EFFECT OF TEMPERATURE
- 1 December 1988
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 19 (3), 247-258
- https://doi.org/10.1111/j.1745-4603.1988.tb00940.x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Creep/Recovery Behavior of Oil‐Water Emulsions: Influence of Disperse Phase ConcentrationJournal of Food Science, 1985
- Rheological Behavior of Soya Oil‐Water Emulsions: Dependence upon Oil ConcentrationJournal of Food Science, 1985
- Effect of Xanthan Gum Upon the Rheology and Stability of Oil‐Water EmulsionsJournal of Food Science, 1984
- A Method for Measurement of the Transient Response of Semisolid Foods Under Steady ShearJournal of Food Science, 1984
- CHARACTERIZATION OF TIME DEPENDENT FLOW PROPERTIES OF MAYONNAISE UNDER STEADY SHEARJournal of Texture Studies, 1983
- RHEOLOGY OF APRICOT PUREE: CHARACTERIZATION OF FLOWJournal of Texture Studies, 1982
- SALAD DRESSINGS—PRELIMINARY RHEOLOGICAL CHARACTERIZATION1Journal of Texture Studies, 1977
- RHEOLOGY OF LIQUID FOODS ‐ A REVIEW1Journal of Texture Studies, 1977
- APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTSJournal of Texture Studies, 1971
- RHEOLOGY OF FRESH, AGED AND GAMMA‐IRRADIATED EGG WHITEJournal of Food Science, 1970