|
BSR2000-01
|
EFFECT OF PLANT ENZYMES ON THE
RHEOLOGY OF CASEIN SOLUTIONS.
|
SOLORZA-FERIA, J.
|
|
BSR2000-04
|
RHEOLOGICAL CHARACTERIZATION OF
HONEY AND PROPOLIS MIXTURES
|
CLEBER COUTO DA COSTA, ROBERTO
GUIMAR.ES PEREIRA
|
|
BSR2000-06
|
RHEOLOGICAL CHARACTERIZATION OF
PROTEIN-POLYSACCHARIDE INTERACTIONS IN THE CONTINUOUS PHASE OF
LIGHT SALAD DRESSINGS
|
G. VÉLEZ, M.C. ALFARO,
J. MU.OZ
|
|
BSR2000-12
|
LINEAR AND NON-LINEAR
VISCOELASTICITY PROPERTIES OF VEGETABLE PROTEIN-STABILIZED
EMULSIONS
|
C. GALLEGOS, J.M. FRANCO, J.M.
MADIEDO, A. RAYMUNDO, I. SOUSA
|
|
BSR2000-15
|
INTERACTIONS BETWEEN
POLYSACCHARIDES AND SURFACTANTS AND THE INFLUENCE ON THE
RHEOLOGICAL PROPERTIES
|
MARIJA OBLON.EK, SONJA .OSTAR
TURK, REINHOLD SCHNEIDER, ROMANO LAPASIN
|
|
BSR2000-17
|
RHEOLOGICAL BEHAVIOUR OF
SURFACTANT/WELAN/WATER SYSTEMS
|
S. MANCA, P. PARTAL, R.
LAPASIN, C. GALLEGOS
|
|
BSR2000-21
|
VISCOELASTIC BEHAVIOR OF WAXY
MAIZE STARCH - GELLAN BLENDS UNDER SMALL AMPLITUDE OSCILLATORY
SHEAR
|
RODRÍGUEZ-HERNÁNDEZ,
A.I., TECANTE, A., AND DOUBLIER J.L.
|
|
JOR36-3-1
|
Linear viscoelastic behavior of
commercial and model mayonnaise
|
Crispulo Gallegos and Manuel
Berjano and Lionel Choplin
|
|
JOR39-6-1
|
Shear-thickening and
flow-induced structure in a system of DMSO containing waxy maize
starch
|
F. R. Dintzis, E. B. Bagley and
F. C. Felker
|
|
JOR39-6-2
|
Effects of thermomechanical
processing on viscosity behavior of corn starches
|
F. R. Dintzls and E. B. Bagley
|
|
V016E
|
Contribution to the Assessment
of some Rheological Properties of Wheat Gluten
|
Haake Rheology Team
|
|
V023D
|
Wollen Sie eine Pizza?
|
Haake Rheology Team
|
|
V033D
|
Oszillations-Ergebnisse von
Wackelpudding
|
Holland
|
|
V033E
|
Dynamic Measurements of Jello
|
Holland
|
|
V035D
|
Eine Methode um Koagulation zu
Bestimmen
|
Holland
|
|
V035E
|
A Method for Monitoring
Coagulation
|
Holland
|
|
V041E
|
Tracking the Curing of Epoxy
with a Rotational Viscometer
|
Holland
|
|
V042E
|
Mozzarella Cheese,Elasticty,And
Eating Pizza
|
Holland
|
|
V045D
|
Cappuccino im Labor ? Den
Schaum bitte nicht stören !
|
Haake Rheology Team
|
|
V045E
|
Cappuccino In The Lab? Don.t
Disturb The Foarm !
|
Haake Rheology Team
|
|
V051D
|
Wie lässt sich die
Konsistenz von Gelen im Hinblick auf das Empfinden im Mund bei
oraler Einnahme bestimmen?
|
Holland
|
|
V051E
|
Measuring the Effect of Gels
upon Mouth-Feel
|
Holland
|
|
V055D
|
Das Fließverhalten von
Ketchup-Ein Vergleich
|
Holland
|
|
V077E
|
The Viscoelastic Properties of
Chewing Gum
|
Holland
|
|
V094D
|
Die Rolle der Konsistenz bei
Lebensmitteln, Beispiel Ketchup
|
Jakob
|
|
V107E
|
Modified HP-Starches:
Advantages in Manufacturing and Texture of Processed Food
|
Food
|
|
V108E
|
Wheat Fiber-A Natural
Functional Ingredient
|
Food
|
|
V127D
|
Bestimmung der Fließgrenze
bei Nahrungsmitteln
|
Petri
|
|
V127E
|
Determining the yield point of
food products
|
Petri
|
|
V132D
|
Fließeigenschaften von
Lebensmittelgelen kontrollieren
|
Eidam
|
|
V132E
|
Monitoring flow properties of
food gels
|
Eidam
|
|
V134E
|
Using paints - Application and
Rheology
|
Eidam
|
|
V136D
|
Viskositätsmessungen an
flüssiger Schokolade mit dem VT 550
|
Kutschmann
|
|
V136E
|
Viscosity Measurements on
Liquid Chocolate with the VT550
|
Kutschmann
|
|
V138E
|
Measurement of Butter -
Complications and Possibilities
|
Christ
|
|
V141E
|
Applied Rheology in Food
Technology
|
Eidam, Liehr
|
|
V172E
|
Texturizing Mayonnaise With
Custom-Made Pectin Product
|
Haake Rheology Team
|
