Rheology Models for Pseudoplastic Soy Systems Based on Water Binding
- 1 September 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (5) , 1436-1439
- https://doi.org/10.1111/j.1365-2621.1983.tb03510.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Effect of Solutes on Rheology of Soy Four and Its ComponentsJournal of Food Science, 1982
- Rheology and Water Imbibing of Major Fractions of Soybean BeverageJournal of Food Science, 1982
- Predicting Water Activity from 0.30 to 0.95 of a Multicomponent Food FormulationJournal of Food Science, 1981
- A Proximity Equilibration Cell for Rapid Determination of Sorption IsothermsJournal of Food Science, 1981
- CALCULATION OF MOISTURE CONTENT OF A FORMULATED FOOD SYSTEM TO ANY GIVEN WATER ACTIVITYJournal of Food Science, 1980
- FUNCTIONAL PROPERTIES OF PROTEINS FOR FOODS‐FLOW PROPERTIESJournal of Texture Studies, 1975
- SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONSJournal of Food Science, 1974
- VISCOSITY AND WATER ABSORPTION CHARACTERCSTICS OF SLURRIES OF SUNFLOWER AND SOYBEAN FLOURS, CONCENTRATES AND ISOLATESJournal of Food Science, 1974
- ON POWER EQUATIONS RELATING STRESS TO SHEAR RATE IN RHEOLOGYJournal of Texture Studies, 1970