Stress Relaxation of Fruit Gels. Evaluation of Models and Effects of Composition
- 1 September 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (5), 1125-1128
- https://doi.org/10.1111/j.1365-2621.1993.tb06129.x
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Effects of fruit pulp and sucrose on the compression response of different polysaccharides gel systemsCarbohydrate Polymers, 1992
- STRESS RELAXATION KINETICS OF MEAT BATTERS CONTAINING VARIOUS FILLERS DURING SMOKEHOUSE COOKINGJournal of Texture Studies, 1990
- Influence of composition on the resistance to compression of kappa carrageenan-locust bean gum-guar gum mixed gels: relationship between instrumental and sensorial measurementsFood Hydrocolloids, 1990
- Mechanical properties of kappa carrageenan—locust bean gum mixed gels with added sucroseFood Hydrocolloids, 1989
- INFLUENCE OF FRICTION, SAMPLE DIMENSIONS AND DEFORMATION RATE ON THE UNIAXIAL COMPRESSION OF RAW POTATO FLESHJournal of Texture Studies, 1988
- INFLUENCE OF SURFACE FRICTION ON THE STRESS RELAXATION OF GOUDA CHEESE1Journal of Texture Studies, 1987
- Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gumFood Hydrocolloids, 1986
- Relationship between stress relaxation and syneresis of konjac mannan gel.Agricultural and Biological Chemistry, 1984
- EFFECT OF CHEMICAL COMPOSITION ON COMPRESSIVE MECHANICAL PROPERTIES OF LOW ESTER PECTIN GELSJournal of Food Science, 1978
- RHEOLOGICAL PROPERTIES RELATED TO BREAD FRESHNESSJournal of Food Science, 1976