Works matching DE "DAIRY rheology"

Results: 66

Viscous dissipation and apparent wall slip in capillary rheometry of ice cream.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 4, p. 266, doi. 10.1016/j.fbp.2008.11.002

By:

Elhweg, B.;
Burns, I. W.;
Chew, Y. M. J.;
Martin, P. J.;
Russell, A. B.;
Wilson, D. I.

Publication type:

Article

Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality.

Published in:

European Food Research & Technology, 2009, v. 229, n. 1, p. 31, doi. 10.1007/s00217-009-1023-2

By:

Nunes, Maria Helena B.;
Ryan, L. A. M.;
Arendt, Elke K.

Publication type:

Article

Alteration of imitation cheese structure and melting behaviour with wheat starch.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1013, doi. 10.1007/s00217-007-0626-8

By:

John Mounsey;
E. O’Riordan

Publication type:

Article

Modification of imitation cheese structure and rheology using pre-gelatinised starches.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1039, doi. 10.1007/s00217-007-0629-5

By:

John Mounsey;
E. O’Riordan

Publication type:

Article

Physico-chemical and rheological properties of full fat and low fat edam cheeses.

Published in:

European Food Research & Technology, 2003, v. 217, n. 4, p. 281

By:

E. Küçüköner;
Z. U. Haque

Publication type:

Article

The influence of moisture content on the rheological properties of processed cheese spreads.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 763, doi. 10.1111/j.1365-2621.2004.00842.x

By:

Siew Kim Lee;
Anema, Skelte;
Klostermeyer, Henning

Publication type:

Article

Rheological properties of commercial whey protein samples from the MADGELAS survey.

Published in:

International Journal of Food Science & Technology, 1999, v. 34, n. 5/6, p. 565, doi. 10.1046/j.1365-2621.1999.00321.x

By:

Puyol, Pilar;
Pérez, M;
Calvo, Miguel

Publication type:

Article

Effect of `ropy' strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus...

Published in:

International Journal of Food Science & Technology, 1997, v. 32, n. 3, p. 213, doi. 10.1046/j.1365-2621.1997.00395.x

By:

Rawson, Helen L.;
Marshall, Valerie M.

Publication type:

Article

FAT CONTENT IN YOGHURTS VERSUS NON-FAT FORTIFYING-A RHEOLOGICAL AND SENSORIAL APPROACH.

Published in:

Studia Universitatis Babes-Bolyai, Chemia, 2015, v. 60, n. 2,Tom2, p. 259

By:

VASILEAN, INA;
APRODU, IULIANA;
PATRASCU, LIVIA

Publication type:

Article

The relative effect of milk base, starter, and process on yogurt texture: a review.

Published in:

2004

By:

Sodini, Isabelle;
Remeuf, Florent;
Haddad, Samia;
Corrieu, Georges

Publication type:

journal article

The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.

Published in:

Journal of Dairy Research, 2015, v. 82, n. 4, p. 506, doi. 10.1017/S0022029915000370

By:

Shiroodi, Setareh Ghorban;
Lo, Y. Martin

Publication type:

Article

Rheological characterisation of age thickening with special reference to milk concentrates.

Published in:

Journal of Dairy Research, 2007, v. 74, n. 1, p. 106, doi. 10.1017/S0022029906002366

By:

Binh Trinh;
Derek Haisman;
Khanh Tuoc Trinh

Publication type:

Article

Effect of total solids content and temperature on the rheological behaviour of reconstituted whole milk concentrates.

Published in:

Journal of Dairy Research, 2007, v. 74, n. 1, p. 116, doi. 10.1017/S0022029906002287

By:

Binh Trinh;
Khanh Tuoc Trinh;
Derek Haisman

Publication type:

Article

The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels.

Published in:

Journal of Dairy Research, 2004, v. 71, n. 3, p. 330, doi. 10.1017/s002202990400024x

By:

Palatasa Havea;
Alistair J Carr;
Lawrence K Creamer

Publication type:

Article

Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring.

Published in:

Journal of Dairy Research, 2003, v. 70, n. 4, p. 423, doi. 10.1017/s0022029903006332

By:

P Cayot;
J-F Fairise;
B Colas;
D Lorient;
G Brulé

Publication type:

Article

Tentative hierarchization of the influence of milk properties and technological practices on rheological properties of Abondance cheese.

Published in:

Journal of Dairy Research, 2003, v. 70, n. 4, p. 403, doi. 10.1017/s0022029903006228

By:

Laurent Tessier;
Christophe Bugaud;
Solange Buchin

Publication type:

Article

Use of time–temperature superposition to study the rheological properties of cheese during heating and cooling.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 6, p. 686, doi. 10.1111/j.1365-2621.2006.01468.x

By:

Udyarajan, Chinthu T.;
Horne, David S.;
Lucey, John A.

Publication type:

Article

EFFECT OF HOMOGENIZATION ON THE PROPERTIES AND MICROSTRUCTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2012, v. 11, n. 2, p. 121

By:

Abd El.-Gawad, Mona A. M.;
Ahmed, Nawal S.;
El.-Abd, M. M.;
El.-Rafee, S. Abd

Publication type:

Article

An innovative approach: cow/oat milk based kefir.

Published in:

Dairy / Mljekarstvo, 2015, v. 65, n. 3, p. 177, doi. 10.15567/mljekarstvo.2015.0304

By:

Dinkçi, Nayil;
Kesenkaş, Harun;
Korel, Figen;
Kınık, Özer

Publication type:

Article

Rheological properties of reduced lactose whey dispersions.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 157, doi. 10.1046/j.1471-0307.2003.00096.x

By:

Mleko, S;
Janas, P;
Wang, T;
Lucey, J A

Publication type:

Article

Rheology and sensory profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 163, doi. 10.1046/j.1471-0307.2003.00098.x

By:

Torre, L La;
Tamime, A Y;
Muir, D D

Publication type:

Article

Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders.

Published in:

Food Science & Technology International, 2016, v. 22, n. 3, p. 196, doi. 10.1177/1082013215583149

By:

Sert, Durmuş;
Demir, M. Kürşat;
Ertaş, Nilgün

Publication type:

Article

The Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2538, doi. 10.1007/s11947-014-1278-x

By:

Nguyen, Hanh;
Ong, Lydia;
Kentish, Sandra;
Gras, Sally

Publication type:

Article

Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature.

Published in:

International Journal of Food Properties, 2008, v. 11, n. 2, p. 282, doi. 10.1080/10942910701329369

By:

Biswas, A.C.;
Muthukumarappan, K.;
Metzger, L.E.

Publication type:

Article

Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling.

Published in:

International Journal of Food Properties, 2006, v. 9, n. 3, p. 377, doi. 10.1080/10942910600596571

By:

Subramanian, R.;
Muthukumarappan, K.;
Gunasekaran, S.

Publication type:

Article

Effect of Antioxidants on Farinograph and Amylograph Characteristics of Wheat Flour.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 379, doi. 10.1081/JFP-200032921

By:

Sroan, Baninder Singh;
Kaur, Amarjeet

Publication type:

Article

Friction Factors and Rheological Behavior of Australian Honey in a Straight Pipe.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 393, doi. 10.1081/JFP-200032925

By:

Sopade, Peter A.;
Halley, Peter J.;
D'Arcy, Bruce;
Bhandari, Bhesh;
Caffin, Nola

Publication type:

Article

A Comparative Study of Rheological Characteristics of Tomato Paste and Tomato Powder Solutions.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 483, doi. 10.1081/JFP-200032940

By:

Abu-Jdayil, Basim;
Banat, Fawzi;
Jumah, Rami;
Al-Asheh, Sameer;
Hammad, Sunya

Publication type:

Article

Comparison of Rheological Behavior of Sweet and Salad Sauces.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 511, doi. 10.1081/JFP-200032955

By:

Alvarez, E.;
Cancela, M. A.;
Maceiras, R.

Publication type:

Article

Textural and Rheological Properties of Processed Cheese.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 519, doi. 10.1081/JFP-200032962

By:

Joshi, N. S.;
Jhala, R. P.;
Muthukumarappan, K.;
Acharya, M. R.;
Mistry, V. V.

Publication type:

Article

Short-Term Hunger Intensity Changes Following Ingestion of A Meal Replacement Bar for Weight Control.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 553, doi. 10.1081/JFP-200032969

By:

Rothacker, Dana Q.;
Watemberg, Salo

Publication type:

Article

Rheological Properties of Banana Puree at High Temperatures.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 571, doi. 10.1081/JFP-200032973

By:

Ditchfield, Cynthia;
Tadini, Carmen C.;
Singh, Rakesh;
Toledo, Romeo T.

Publication type:

Article

Evaluation of Starch Degradation and Textural Characteristics of Dietary Fiber Enriched Biscuits.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 647, doi. 10.1081/JFP-200033070

By:

Brennan, C. S.;
Samyue, E.

Publication type:

Article

Rheological Properties of Reconstituted Hot Salep Beverage.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 683, doi. 10.1081/JFP-200033093

By:

Dogan, Mahmut;
Kayacier, Ahmed

Publication type:

Article

Flavor Release of the Tomato Flavor Enhancer, 2-Isobutylthiazole, from Whey Protein Stabilized Model Dressings.

Published in:

Food Science & Technology International, 2011, v. 17, n. 2, p. 143, doi. 10.1177/1082013210381935

By:

Christiansen, K.F.;
Olsen, E.;
Vegarud, G.;
Langsrud, T.;
Lea, P.;
Haugen, J.E.;
Egelandsdal, B.

Publication type:

Article

Particle Stability in Dilute Fermented Dairy Drinks: Formation of Fluid Gel and Impact on Rheological Properties.

Published in:

Food Science & Technology International, 2010, v. 16, n. 6, p. 543, doi. 10.1177/1082013210367511

By:

Kiani, H.;
Mousavi, M.E.;
Mousavi, Z.E.

Publication type:

Article

Rheological Properties of Starch and Whey Protein Isolate Gels.

Published in:

Food Science & Technology International, 2007, v. 13, n. 3, p. 207, doi. 10.1177/1082013207079897

By:

Carvalho, C. W. P.;
Onwulatal, C. I.;
Tomasula, P. M.

Publication type:

Article

Note. Modelling the Rheological Properties of the Solution of Konjac Glucomannan and Milk Powder.

Published in:

Food Science & Technology International, 2006, v. 12, n. 2, p. 127, doi. 10.1177/1082013206064006

By:

Yang, X. H.;
Zhu, W. L.

Publication type:

Article

The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples.

Published in:

European Food Research & Technology, 2016, v. 242, n. 8, p. 1253, doi. 10.1007/s00217-015-2629-1

By:

Toker, Omer;
Sagdic, Osman;
Şener, Dilek;
Konar, Nevzat;
Zorlucan, Tuğçe;
Dağlıoğlu, Orhan

Publication type:

Article

Rheological properties of probiotic yoghurts with phytosterol ester.

Published in:

Ukrainian Food Journal, 2015, v. 4, n. 3, p. 440

By:

Denkova, Rositsa;
Goranov, Bogdan;
Dobrev, Georgi;
Denkova, Zapryana;
Kostov, Georgi;
Boyanova, Petya;
Teneva, Desislava;
Fortier, Simon

Publication type:

Article

Structure stabilization of fermented-milk pastes.

Published in:

Ukrainian Food Journal, 2015, v. 4, n. 3, p. 431

By:

Pasichniy, Vasyl;
Yushchenko, Natalia;
Mykoliv, Ivan;
Kuzmyk, Ulyana

Publication type:

Article

Rheological Properties of Kefir as Affected by Heat Treatment and Whey Protein Addition.

Published in:

Journal of Texture Studies, 2013, v. 44, n. 6, p. 418, doi. 10.1111/jtxs.12030

By:

Dimitreli, G.;
Gregoriou, E.‐A.;
Kalantzidis, G.;
Antoniou, K.D.

Publication type:

Article

Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese.

Published in:

Journal of Texture Studies, 2013, v. 44, n. 4, p. 253, doi. 10.1111/jtxs.12021

By:

Melito, H.S.;
Daubert, C.R.;
Foegeding, E.A.

Publication type:

Article

EFFECT OF FERMENTED WHEY PROTEIN CONCENTRATE ON TEXTURE OF IRANIAN WHITE CHEESE.

Published in:

Journal of Texture Studies, 2009, v. 40, n. 5, p. 497, doi. 10.1111/j.1745-4603.2009.00194.x

By:

JOOYANDEH, HOSSEIN

Publication type:

Article

PEKMEZ-DAIRY DESSERTS FORTIFIED WITH SPRAY-DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH.

Published in:

Journal of Texture Studies, 2009, v. 40, n. 5, p. 606, doi. 10.1111/j.1745-4603.2009.00200.x

By:

SERT, DURMUS;
YILMAZ, MUSTAFA T.;
KARAKAYA, MUSTAFA;
BAYRAK, EBRU

Publication type:

Article

IMPACT OF CRYSTALLINE MILK FAT ON RHEOLOGICAL PROPERTIES OF ICE CREAM MIX EMULSIONS DURING AGING TIME AT 4C.

Published in:

Journal of Texture Studies, 2008, v. 39, n. 4, p. 309, doi. 10.1111/j.1745-4603.2008.00145.x

By:

Bazmi, Ali;
Launay, Bernard;
Cuvelier, Gérard;
Relkin, Perla

Publication type:

Article

THE IMPACT OF HOMOGENIZATION AND MICROFILTRATION ON RENNET-INDUCED GEL FORMATION.

Published in:

Journal of Texture Studies, 2008, v. 39, n. 4, p. 326, doi. 10.1111/j.1745-4603.2008.00146.x

By:

Thomann, Stephan;
Schenkel, Philipp;
Hinrichs, Jörg

Publication type:

Article

RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT.

Published in:

Journal of Texture Studies, 2005, v. 36, n. 3, p. 273, doi. 10.1111/j.1745-4603.2005.00016.x

By:

Kuş, S.;
Altan, A.;
Kaya, A.

Publication type:

Article

RHEOLOGICAL AND PHYSICOCHEMICAL BEHAVIOR OF FORTIFIED YOGURT, WITH FIBER AND CALCIUM.

Published in:

Journal of Texture Studies, 2005, v. 36, n. 3, p. 333, doi. 10.1111/j.1745-4603.2005.00020.x

By:

Aportela-Palacios, A.;
Sosa-Morales, M. E.;
Vélez-Ruiz, J. F.

Publication type:

Article

Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced‐fat yoghurt.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 723, doi. 10.1111/1471-0307.12461

By:

Sharma, Monika;
Yadav, Deep N.;
Singh, Ashish K.;
Vishwakarma, R. K.;
Sabikhi, Latha

Publication type:

Article